Turbot with Brussels sprouts and hazelnuts

Preparation

Let me start by saying that if you don't feel like playing with filleting fish then don't do it. You can fry the whole fish, you can also bake it. I had 4 fillets from one fish. I seasoned it with salt and pepper and fried it for literally one minute (max two) on each side in hot oil combined with butter. Turbot fillets are quite thin, hence the short frying time.

I washed the Brussels sprouts, cut off the bottom and promised them from the leaves. When there was a small brussels sprout left, I added it to the leaves. If you don't want to do this, no worries, just cut the Brussels sprouts in half or into 4 pieces if they are large.

I fried Brussels sprouts in olive oil combined with butter, added hazelnuts, sugar, and lemon juice. I fried everything for about 10-12 minutes until the Brussels sprouts were browned.

I served the Brussels sprouts with hazelnuts along with the fish. And that's it, although if you want to spice things up, I always recommend mayonnaise combined with sriracha.

Recipe by Joanna Matyjek. Visit our blog "Odczaruj Gary".