- 600 g turbot, cleaned and filleted
- extra virgin olive oil, as needed
- 450 g of DOP Piennolo tomatoes, yellow datterini tomatoes
- and green cherry tomatoes
- 15 g dried oregano
- 30 g desalted capers
- 60 g Taggiasca black olives, stoned
- 100 g mozzarella (buffalo or cow’s milk)
- dried tomatoes, as needed
- a few leaves of basil and parsley
- salt, to taste
- white pepper, to taste
Main Courses
Preparation time : 20 minutes
Difficulty :
Ingredients for 4
A chef’s dish….
Difficulty: moderate
Cost: high
Preparation time: 20 minutes
Porzioni: 4
Method
Arrange the turbot fillets on a baking sheet with a little extra virgin olive oil, add the various types of tomatoes cut into wedges, a spinking of oregano, the capers and the Taggiasca olives. Bake at 180°C for 6/7 minutes.
Meanwhile, cut the mozzarella into small cubes and chop the dried tomatoes finely, prepare a fresh pesto by blending a few finely chopped basil leaves and parsley and 3 tablespoons of extra virgin olive oil.
Enjoy!
