Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Ratatouille
Sauce Vierge
Method
Fish Preparation
Prepare the Turbot
Preheat the oven to 375°F (190°C). Season the turbot fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes on each side until golden. Transfer to the oven and cook for an additional 10 minutes or until fully cooked.
Ratatouille Preparation
Cook the Ratatouille
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Add eggplant, zucchini, bell pepper, and tomato. Stir in the herbs de Provence. Cook for about 15-20 minutes until the vegetables are tender and flavors meld together. Season with salt and pepper.
Sauce Vierge Preparation
Make the Sauce Vierge
In a bowl, combine olive oil, halved cherry tomatoes, chopped basil, and lemon juice. Season with salt and black pepper to taste. Mix well and let it sit for at least 10 minutes for the flavors to combine.
Assembly
Serve the Dish
On a plate, place a serving of ratatouille, top with the cooked turbot fillet, and drizzle with sauce vierge. Enjoy your Nunavut Turbot!
