This pesto-crusted turbot steak is a perfect combination of delicate fish and seasonal vegetables, enhanced by the scent of the pesto crust. Succumb to the finesse of this pesto-crusted turbot steak . This gluten-free dish is perfect for a light and refined Christmas dinner, while being simple to prepare.

Turbot Steak with Pesto Crust and Winter Vegetables (France)

France

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Preparation time 10 mins Cooking time 15 mins Total time 25 mins

Difficulty: Beginner Servings: 4

Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• For the fish:

• 4 turbot steaks (150-200 g each)

• 4 tbsp pesto (basil or other variety according to your taste)

• Salt and freshly ground pepper

• For the vegetables:

• 2 carrots (cut into sticks or slices)

• 1 fennel (finely sliced)

• 1 leek (washed and cut into slices)

• 2 tbsp olive oil

• Salt, pepper, and a pinch of thyme or rosemary for seasoning

Preparation

1. Prepare the fish:
2. Preheat the oven to 180°C (thermostat 6).
3. Place the turbot steaks on a baking tray covered with parchment paper.
4. Lightly salt and pepper each piece.
5. Spread a generous tablespoon of pesto on top of each cobbler, making sure to completely cover the surface.
6. Cook the fish:
7. Bake the turbot steaks in the preheated oven for 12 to 15 minutes. The fish should be tender and the pesto lightly browned.
8. Prepare the vegetables:
9. While the fish is cooking, heat the olive oil in a large skillet over medium heat.

10. Add the carrots, fennel and leek. Sauté the vegetables for 10 to 15 minutes, until lightly browned but still crunchy.

11. Season with salt, pepper and a pinch of thyme or rosemary for flavor.
12. Assemble the dish:
13. Arrange a bed of sautéed vegetables in the center of each plate.
14. Delicately place a pesto-crusted turbot steak on top.
15. Drizzle with olive oil or add some fresh herbs for decoration, such as basil or parsley.

Note

You can accompany this dish with steamed potatoes or celery puree.

Keywords: Christmas turbot steaks, Christmas recipe, French fish recipe,

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