(Turbot on spicy tomatoes - Our recipe)

1 800 g (1 3/4 lb) brill or 4 fillets
Dry breadcrumbs
3 or 4 ripe but firm tomatoes
1 little green pepper
1 young fresh onion
A bunch of fresh chives
2 or 3 drops Tabasco sauce
4 tablespoons extra virgin olive oil
Salt

Time:
15 minutes without filleting the fish
cooking: 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

It's a no fat recipe; besides you have not to fry the fish but to bake it so the dish is health.
Fillet the fish as we teach you in the cookery school. Get 4 fillets. It serves only 2 people because the discard is great. Preheat oven to 180°C (350°F). Coat your fillets with breadcrumbs. Oil a baking pan with 1 tablespoon olive oil and place them in it. Bake for about 20 minutes.

Meanwhile peel the tomatoes without discarding their juice that contains very important active principles; clean the pepper and onion, wash the fresh chives. Chop all these vegetables and dress with 2 tablespoons olive oil, Tabasco sauce and salt. Arrange the chopped vegetables in a serving dish, place the fish fillets over and dress them with the remaining olive oil and salt.

Serve hot.

Note

- If you aren't able to fillet the fish, you can buy ready fillets but remember that it's important to learn this technique. In fact if you learn the art of filleting fish, you can make a best use of the fish without any discard. With the head, fishbone and other discards you can prepare a good fumet for risotto or other Mediterranean dishes.
- You can make the same recipe with other fish such as soles or rays.
- If you have no fresh chives, you can use dried chives too (4 tablespoons); in this case add it to the chopped vegetables with olive oil and Tabasco sauce.