Turbot With Glazed Vegetables

• 8 None fillets of turbot (about 2 1/2 - 3 oz each)
• 2 tbsp lemon juice
• 2 tbsp all-purpose flour, seasoned with salt and pepper
• 4-5 tbsp olive oil
• 2/3 lb fresh vegetables (e.g., zucchini, bell peppers, leeks), cut into strips
• 2/3 cup fish stock
• 2/3 cup dry white wine
• 6 tbsp butter
• 1 bunch mixed herbs (e.g., thyme, marjoram, basil, sage), chopped, reserve some for garnish
• None None lemon wedges for garnish

1. Drizzle the turbot fillets with lemon juice and coat with the seasoned flour. Fry the fillets in 3 tbsp of olive oil for about 2 mins each side.
2. Fry the vegetables briefly in 1-2 tbsp of olive oil. Add the fish stock and wine. Add the butter and bring it to a boil over low heat for 2 mins. Add the herbs and season to taste. Serve the turbot and vegetables garnished with reserved herbs and lemon.

lemon juice, flour, olive oil, fresh vegetables, fish stock, white wine, butter, mixed herbs, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/16422 (may not work)