Crispy Skined Turbot with Confit Tomatoe and Beans inspired by the iconic Avling Restaurant
Recipe by Avling 1042 Queen St E, Toronto, ON M4M 1K4
Prep Time: 20 Minutes Cook Time: 30 Minutes
Salt and Pepper, to tast
Add Tomatoes, Navy Beans, diced Onions, and Garlic to a small baking dish and top with Olive Oil till all ingredients are submerged, add seasoning to taste. Bake until all vegetables are cooked. Add Olive Oil to a pan and sear Turbot Filet skin side down for 3 minutes until skin is crispy and finish cooking Turbot in the same pan in the oven. To plate, remove Confit Vegetables from baking dish and add to a shallow serving plate, reserve some Oil for plating. Top Confit Vegetables with Turbot, Capers and garnish with fresh herbs. Drizzle with a splash of confit oil and Enjoy!