Turbot a la Bordelaise with Swiss chard

Based on 11 ratings

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g turbot
red pepper
50 g mushrooms
10 g parsley
2 cloves garlic
50 g bread crumbs
200 g Swiss chard
cherry tomatoes
1 tbsp mustard
1 tbsp olive oil
10 ml water
½ tsp nutmeg
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large bowl
  • cooking spoon
  • baking sheet
  • oven
  • parchment paper
  • large frying pan

Nutrition per serving

Cal
376
Protein
47 g
Fat
15 g
Carb
12 g
  • Step 1/6

    Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.
    • 10 g parsley
    • 1 clove garlic
    • pepper
    • 50 g mushrooms
    • cutting board
    • knife

    Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.

  • Step 2/6

    Now, mix everything in a large bowl with breadcrumbs, mustard, olive oil, and salt and pepper. Add water to the mixture until it forms a spreadable panade.
    • 50 g breadcrumbs
    • 1 tbsp mustard
    • 1 tbsp olive oil
    • 10 ml water
    • salt
    • pepper
    • large bowl
    • cooking spoon

    Now, mix everything in a large bowl with breadcrumbs, mustard, olive oil, and salt and pepper. Add water to the mixture until it forms a spreadable panade.

  • Step 3/6

    Spread the panade evenly over the fish fillets.
    • 500 g turbot

    Spread the panade evenly over the fish fillets.

  • Step 4/6

    Next, place the fish on a lined baking tray and bake in a preheated oven at 220°C /430°F for approx. 8 – 10 min until golden.
    • baking sheet
    • oven
    • parchment paper

    Next, place the fish on a lined baking tray and bake in a preheated oven at 220°C /430°F for approx. 8 – 10 min until golden.

  • Step 5/6

    Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.
    • 200 g Swiss chard
    • cherry tomatoes
    • cutting board
    • knife

    Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.

  • Step 6/6

    Sauté Swiss chard in some oil with a crushed garlic clove. Add cherry tomatoes and sauté, seasoning with nutmeg and salt and pepper. Serve by placing a baked fish fillet on top of Swiss chard.
    • 1 clove garlic
    • ½ tsp nutmeg
    • vegetable oil for frying
    • salt
    • pepper
    • large frying pan
    • cooking spoon

    Sauté Swiss chard in some oil with a crushed garlic clove. Add cherry tomatoes and sauté, seasoning with nutmeg and salt and pepper. Serve by placing a baked fish fillet on top of Swiss chard.