TURBOT WITH ASPARAGUS AND BERTOLLI BALSAMIC VINEGAR OF MODENA
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP, divided
1 Tbsp. Bertolli® Extra Virgin Olive Oil
2 tsp. chopped chervil
1 lb. asparagus, steamed and cut into 1-inch pieces
1 large tomato, peeled and chopped
Salt and ground black pepper
4 turbot, flounder or sole fillets (about 1lb.)
1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
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Directions:
- Combine Bertolli Balsamic Vinegar of Modena, Bertolli Extra Virgin Olive Oil and chervil in medium bowl. Add asparagus and tomatoes; set aside.
- Season fish with salt, if desired. Heat Bertolli Extra Light Tasting Olive Oil in large nonstick skillet over medium heat. Add fish and cook, turning once, 5 minutes or until fish with a fork.
- Place cooked fish on serving plate and serve with asparagus mixture. Season with salt and ground black pepper and drizzle with additional Bertolli Balsamic Vinegar of Modena, if desired.
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