FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. flour
• salt and pepper
• 2-3 fresh turbot filets
• 2-3 T. olive oil
• 1/2 lemon, juiced
• 1 small tomato, diced
• 1-2 T. fresh chopped parsley

LET'S COOK

Place the flour in a shallow dish and season it with a pinch of salt and pepper. Place the oil in a saute pan and heat it over a medium high burner. Dust each fish filet in the flour mix, then place them in the hot oil.

Cook on both sides just until lightly browned, about 2-3 minutes per side. During the last minute of cooking, drizzle the lemon juice over the filets. When the fish is just firm and just cooked, remove to warm serving plates.

Place the pan back on the burner and throw in the diced tomato and the chopped parsley. An additional tablespoon of olive oil is O.K. to add now if the pan seems dry. Toss the mixture together just to combine it and warm the diced tomato through. Divide the pan sauce over the fish filets and serve without hesitation.

MORE IDEAS:

You can apply this recipe to filets of sole, haddock, halibut or even tilapia with great results.