Turbot a la Bordelaise with Swiss chard

A light, healthy dish rich in protein.

Difficulty: Easy

Time: 30 min. preparation time, 25 min. baking time

Nutrition: Calories ca 376 / Protein 47g / Carbohydr. 12g / Fat 15g

Ingredients (2 servings)

500 g turbot 1 red pepper 50 g mushrooms 0.25 bunch parsley 2 garlic cloves 50 g bread crumbs 200 g Swiss chard 7 cherry tomatoes 1 tbsp mustard 1 tbsp olive oil 10 ml water 0.5 tsp nutmeg vegetable oil for frying salt pepper

Utensils

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

Wine Tip

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.

Step 1

Turbot a la Bordelaise with Swiss chard

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

cutting board, knife

0.25 bunch parsley / 1 garlic clove / 1 pepper / 50 g mushrooms

Step 2

Turbot a la Bordelaise with Swiss chard

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.

large bowl, cooking spoon

50 g breadcrumbs / 1 tbsp mustard / 1 tbsp olive oil / 10 ml water / salt / pepper

Step 3

Turbot a la Bordelaise with Swiss chard

Spread the panade evenly over the fish fillets.

500 g turbot

Step 4

Turbot a la Bordelaise with Swiss chard

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

Step 5

Turbot a la Bordelaise with Swiss chard

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

cutting board, knife

200 g Swiss chard / 7 cherry tomatoes

Step 6

Turbot a la Bordelaise with Swiss chard

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.

large frying pan, cooking spoon

1 garlic clove / 0.5 tsp nutmeg / vegetable oil for frying / salt / pepper

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