Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil Recipe
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Flavors of France
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Chef's Note

An original recipe from Michel Del Burgo.

This Mediterranean-inspired dish, with a touch of sweetness from the slow-cooked tomatoes, comes to us from Michel del Burgo. He says he loves the piquillo pepper for its versatility both in hot and cold dishes, to which it adds a unique sweet flavor with a touch of heat. Among his creations we can mention a cold piquillo mousse with marinated sardines, whole peppers stuffed with confit or lamb shoulder, and a piquillo vinaigrette served with small grilled squid.

Ingredients for 4 servings
For the fish
- 1 Turbot, 1.5 kg (3 lb.)
- Flour for coating
- Butter for sautéing
For the braised calamari and peppers
- 400 g (14 oz.) small Cuttlefish or calamari
- 1 onion, peeled
- 100 g (3 1/2 oz.) drained Piquillo Pepper (sweet red peppers)
- Fresh basil, flat leaf parsley or chervil
- 300 ml (1 1/4 cups) jus basquaise
For the confit tomatoes
- 4 tomatoes
- Olive oil
- Sugar
- Salt and pepper
  1. For the confit, quickly blanch the tomatoes, peel them and place them on parchment paper with olive oil, sugar, salt and pepper and dry in a 90° C (200° F) oven for 2 hours. This can be done a day ahead.
  2. Clean and scale the turbot and set aside.
  3. Clean the calamari or squid and dry them well with a cloth. If you are using calamari, cut them into rings.
  4. Slice the onion into very thin rings and fry at 140° C (285° F) until lightly golden. Set aside.
  5. Coarsely chop the peppers and confit tomatoes.
  6. Choose a large cast iron Dutch oven with a lid that will accommodate the whole fish, and cook the fish meunière-style (lightly floured and sautéed in butter).
  7. Gently whisk 20 g (4 tsp.) butter in a small saucepan to make the jus basquaise. Remove from the heat and add the piquillo peppers, confit tomatoes and calamari, stirring constantly. Add the whole parsley leaves and finely chopped basil. Stir gently and season.


  1. To serve, place the braised calamari and tomatoes on plates, draining them well.
  2. Place the turbot on top and spoon the juice over top. Top the fish with the fried onions and sprigs of chervil.
A white Rias Baixas, 100% Albarino. Its fresh vegetable nuances with notes of bay leaf, fresh fruit and milk will highlight the turbot, while bringing out the flavors of the piquillos and tomatoes with basil.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up