Provencal rumble
Instructions
Heat the tomato sauce in a pan.
Salt and pepper the fish fillets and cook with a little oil in a nonstick pan, for 5 minutes.
Add the tomato sauce and basil.
Brought to cooking, season with salt and serve with a sprinkle of chopped parsley.
Ingredients and dosing for 4 persons
- 800 g of turbot fillet
- 25 cl of tomato sauce
- 4 tablespoons of chopped parsley
- Fresh basil leaves
- Olive oil
- Salt
- Pepper