Turbot with Garrison of Vegetables


  • Turbot
  • 1 carrot
  • 1 pepper
  • ½ zucchini
  • ½ onion
  • 1 garlic clove
  • Sauce of soybean
  • Olive oil
  • Pepper
  • Salt  in scales


We puncture the carrot, the pepper, the zucchini and the onion.

In a frying pan we saute the onion to slow fire.

Then we add the pepper.


And later the rest of vegetables (carrot and zucchini) and we add a jet of sauce of soybean.


In another frying pan we add a jet of olive oil and add salt in scales.

We add the bad garlic clove.


And finally we add the turbot (washed, dry and cut into pieces good) with the skin up.


When the fish is done, we serve with the garrison of vegetables.

It is necessary to have a lot of care of which the fish is not a lot of time to the fire since it would remain dry. We will give him the return when we see that the thorn goes out a bit on the lateral part of the fish. Also it is possible to throw him a bit of pepper, to the taste.


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