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Turbot with Citrusy Tomatoes and Capers

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $
Gatheredtable
adapted fromReal Simple

Ingredients

  • 2 tablespoon extra virgin olive oil (divided)
  • 2 cloves garlic, sliced
  • 1/2 cup cherry tomatoes, each cut in half
  • 1 1/2 oranges, juiced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tablespoon capers
  • sea salt and black pepper to tastesea
  • 1 pound skinless turbot fillet

Directions

Prep: 1. Squeeze orange juice (you want about 1/2 cup). 2. Chop parsley. Make: 1. Heat 1 tablespoon oil in pan over medium-high heat. 2. Add the garlic and cook, stirring, about 30 seconds. 3. Add tomatoes, orange juice, parsley, capers, salt, pepper. Simmer, stirring, ~3 minutes. 4. In separate skillet, heat the other tablespoon of oil, over medium heat. Sprinkle fish with salt and pepper on both sides, then add to pan. 5. Cook fish until opaque, flipping once gently, about 3-4 minutes/ side. Serve fish topped with the tomato mix.

Notes

This works well with any flaky white fish. Turbot is a great budget-friendly alternative to halibut. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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