Turbot a la Bordelaise with Swiss chard

A light, healthy dish rich in protein.

Difficulty: Easy

Time: 30 min. preparation time, 25 min. baking time

Nutrition: Calories ca 376 / Protein 47g / Carbohydr. 12g / Fat 15g

Ingredients (2 servings)

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

Utensils

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

Wine Tip

Viognier, 2011
This white wine with its classic floral tones descends from the French grape variety of Viognier. The full-bodied flavor perfectly complements the subtlety of the turbot.

Step 1

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

cutting board, knife

0.25 bunch parsley / 1 garlic clove / 1 pepper / 50 g mushrooms

Step 2

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.

large bowl, cooking spoon

50 g breadcrumbs / 1 tbsp mustard / 1 tbsp olive oil / 10 ml water / salt / pepper

Step 3

Spread the panade evenly over the fish fillets.

500 g turbot

Step 4

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

Step 5

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

cutting board, knife

200 g Swiss chard / 7 cherry tomatoes

Step 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.

large frying pan, cooking spoon

1 garlic clove / 0.5 tsp nutmeg / vegetable oil for frying / salt / pepper