Turbot a la Bordelaise with Swiss chard

Turbot a la Bordelaise with Swiss chard

Based on 16 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
500 g
turbot
1
red pepper
50 g
mushrooms
10 g
parsley
2 cloves
garlic
50 g
bread crumbs
200 g
Swiss chard
7
cherry tomatoes
1 tbsp
mustard
1 tbsp
olive oil
10 ml
water
½ tsp
nutmeg
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-fillet-a-fish

How to fillet a fish

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal376
Fat15 g
Protein47 g
Carb12 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
    • 1 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
    • 7 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.

  • Enjoy your meal!

    Turbot a la Bordelaise with Swiss chard

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