Rombo ai capperi – Turbot with capers

Ingredients for 4 servings:

• 700 g fish fillet(s) (turboot fillets)
• 3 tbsp capers in vinegar
• 1 lemon(s)
• 40 g flour for breading
• 1 bunch parsley, finely chopped
• 45 g butter
• 40 tbsp olive oil
• 1 bunch carrot(s), small

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Season the fish fillets with salt and pepper, coat them in flour, and fry them in a hot pan with olive oil for 4-5 minutes on each side, then keep warm. Remove the cooking oil from the pan and melt the butter instead. Add the capers, lemon juice, chopped parsley, salt, and pepper. Simmer for 2-3 minutes and season with salt and pepper. Steamed carrots are excellent with this dish. Trim and wash fresh, medium-sized carrots. Place the carrots in a sufficiently large pot with just enough water to cover the bottom of the pot. The vegetables should not be completely covered with water! Heat everything over medium heat (with the lid closed) to allow sufficient steam to develop in the pot. Depending on whether you want the carrots to be firm to the bite or buttery soft, sauté for a few minutes until the desired consistency is reached, then add a knob of butter and a little sugar. Arrange the fish fillets decoratively on a plate with the caper sauce and the steamed carrots. Sprinkle with chopped parsley and serve warm.