Turbot With Asparagus And Bertolli Balsamic Vinegar Of Modena Recipe serves: 4
Prep Time 5 Minutes
Cook Time 10 Minutes

Turbot With Asparagus And Bertolli Balsamic Vinegar Of Modena

Ingredients

  • 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

Directions

  1. Combine Bertolli Balsamic Vinegar of Modena, Bertolli Extra Virgin Olive Oil and chervil in medium bowl. Add asparagus and tomatoes; set aside.
  2. 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.
  3. 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.

Advanced Recipe Search