Using ingredient turbot
Fish Sauce With Lemon, Parsley, And Tomato
- 1 turbot
- 1/2 fish stock
- 160 gr tomatoes
- 60 ml olive oil
- 34 gr shallot
- 30 ml lemon juice
- 7 gr parsley (fresh)
- 2 gr lemon rind
- 1 gr thyme (fresh)
- 1 gr thyme (dried)
Gulf-style Creole Fish
- 1 1/2 creole seasoning blend
- 1 turbot
- 65 gr green bell pepper
- 45 gr mushrooms (sliced)
- 30 gr onion
- 9 gr butter
- 1 package tomatoes
- 1 package tomato paste
- 1 package clams