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🍽️ Baked Turbot with Sun-Dried Tomatoes

173 kcal · 30 min · 4 servings

Ingredients

• 3 stalks celery
• 3 spring onions
• 75 g dried, marinated tomatoes (in oil)
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 175 ml dry white wine
• 600 g turbot fillet (kitchen-ready, with skin)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the celery and spring onions thoroughly.
3. 3. Remove the tough ends and the stringy green tops from the spring onions.
4. 4. Slice the spring onions into thin rings.
5. 5. Cut the celery into small cubes.
6. 6. Let the tomatoes drain well.
7. 7. Grease an ovenproof dish with a little tomato oil.
8. 8. Distribute the celery, spring onions, and herbs in the dish.
9. 9. Place the drained tomatoes on top of the vegetables.
10. 10. Pour the white wine over the ingredients.
11. 11. Rinse the fish fillets under running water.
12. 12. Pat the fish dry with kitchen paper.
13. 13. Divide the fish into four equal portions.
14. 14. Season the fish pieces with salt and pepper.
15. 15. Place the fillets on the vegetables with the skin side facing up.
16. 16. Place the dish in the preheated oven.
17. 17. Bake the fish for 15 to 20 minutes.
18. 18. Remove the dish from the oven.
19. 19. Peel the skin off the fish fillets.
20. 20. Warm the serving plates.
21. 21. Plate the fish with the vegetables.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 173
• Protein: 26 g · Fett/Fat: 3 g · Carbs: 3 g