Neptura turbot fillets with pasta, vegetables and confit tomato

Recipes / Turbot

Turbot with Fresh Pasta, Sautéed Vegetables and Confit Tomato

A complete, easy-to-prepare recipe combining delicate turbot with fresh pasta, sautéed vegetables and confit tomato. Perfect for a special meal made with simple, flavour-packed ingredients.

45 min

2 people

Medium

Ingredients (serves 2)

For the turbot

2 turbot fillets
Salt
1 tbsp extra virgin olive oil

For the pasta

25 g fresh pasta of your choice
Water
Salt

For the vegetables

½ courgette
½ leek
50 g broccoli
1 tbsp extra virgin olive oil

For the confit tomato

1 large ripe tomato
½ tsp brown sugar
1 tbsp extra virgin olive oil
Fresh thyme (optional)

To garnish

Flaky sea salt
Tender shoots or fresh herbs

Method

1

Prepare the confit tomato

Dice the tomato into small cubes.
Cook gently with the olive oil and sugar for 15 minutes.
Stir occasionally until soft and jammy.
Set aside.

2

Cook the pasta

Cook the pasta in plenty of salted water according to the packet instructions.
Drain and add a few drops of olive oil to keep it from sticking.

3

Sauté the vegetables

Cut the courgette and leek into thin strips and divide the broccoli into small florets.
Sauté the vegetables in olive oil for 4-5 minutes, until tender but still slightly crisp.
Add the pasta and toss gently.

4

Cook the turbot

Season the turbot fillets with salt.
Cook on a hot griddle for about 4 minutes, until golden on the outside and juicy inside.

Plating

Arrange the pasta and vegetables on one side of the plate.
Add a spoonful of confit tomato.
Place the turbot fillet as the centrepiece of the dish.
Finish with a few flakes of salt over the fish.
Garnish with tender shoots for a fresh, elegant finish.

Add a few drops of extra virgin olive oil just before serving to enhance the turbot’s flavour and add a final aromatic touch.