125g Turbot Fillet
2 Plum Tomatoes
3 Thin slices of Aubergine
5 fl oz Olive Oil
25g Black Olives
12 Lemon Segments
1 Clove of Garlic
Braise Fennel slowly for 2 hours in oil with
Garlic and Herbs
Drain Fennel, then slice into 4" ring. Top with sliced boiled potatoes and
segments of tomato cooked with gralic and tomato. Bake in the oven for 10 minutes.
Dry Aubergine and deep fry.
Make sauce with warm olive oil, chopped black olives, lemon segments, chopped herbs
and garlic. Warm through.
Roast Turbot in hot pan in oil and butter. 3 minutes each side.
Place Fennel in the centre of plate. Top with Turbot, surround with Olive Oil
dressing, Aubergine on top and serve.