Monday, February 22, 2010

Roasted Turbot with asparagus & capers

Went to the store to get sea bass, but they didn't have any so I got Turbot instead. It was delicious. I roasted the potatoes, asparagus and fish with capers.
400 g (14 oz ) baby potatoes sliced (you can use larger ones if you cannot find baby
2 tablespoons olive oil
1 bunch asparagus
1 tablespoons capers
1 tablespoon chives for garnish
sea salt
Preheat oven to 200 C (400F). Slice the potatoes and mix with the olive oil and sea salt and place into the roasting pan. Roast for about 25 minutes. Add the fish, asparagus & capers to the roasting pan on top of the potatoes and roast for another 15 - 20 minutes or until the fish is done and the potatoes are golden. When done, plate and garnish with chives.
Serves 2

1 comment:

  1. Yummmm. Lovely presentation, so lovely it's enough to make me want to abandon my vegan ways. Elaine Whitfield Sharp, Marblehead, Massachusetts.