Turbot a la Bordelaise with Swiss chard

Turbot a la Bordelaise with Swiss chard

11 ratings

Michael, doctor and father


„A light, healthy dish rich in protein.“

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
turbot
1
red pepper
50 g
mushrooms
¼ bunch
parsley
2 cloves
garlic
50 g
bread crumbs
200 g
Swiss chard
7
cherry tomatoes
1 tbsp
mustard
1 tbsp
olive oil
10 ml
water
½ tsp
nutmeg
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 500 g turbot
  • 1  red pepper
  • 50 g mushrooms
  • ¼ bunch parsley
  • 2 cloves garlic
  • 50 g bread crumbs
  • 200 g Swiss chard
  • 7  cherry tomatoes
  • 1 tbsp mustard
  • 1 tbsp olive oil
  • 10 ml water
  • ½ tsp nutmeg
  • vegetable oil for frying
  • salt
  • pepper

Utensils

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

Enjoy with

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.

Nutrition per serving

Cal
376
Protein
47g
Fat
15g
Carb
12g

Step 1/6

Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.
  • ¼ bunch parsley
  • 1 clove garlic
  • 1 pepper
  • 50 mushrooms
  • cutting board
  • knife

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

Step 2/6

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.
  • 50 breadcrumbs
  • 1 tbsp mustard
  • 1 tbsp olive oil
  • 10 ml water
  • salt
  • pepper
  • large bowl
  • cooking spoon

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.

Step 3/6

Spread the panade evenly over the fish fillets.
  • 500 turbot

Spread the panade evenly over the fish fillets.

Step 4/6

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

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.

Step 5/6

Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.
  • 200 Swiss chard
  • 7 cherry tomatoes
  • cutting board
  • knife

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

Step 6/6

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.
  • 1 clove garlic
  • ½ tsp nutmeg
  • vegetable oil for frying
  • salt
  • pepper
  • large frying pan
  • cooking spoon

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.