Wine-braised Baltic turbot with broad beans, courgettes, fried chives and sweet onions

Preparation

Pour a bit of oil into the pan and when it is very hot fry the vegetables one by one. We start with the onion and when it "catches" we add chives and courgettes. Fry over a high heat until golden brown, gently turning the courgette. When the vegetables are golden, pour in the wine and then add the broad beans and garlic. Cook for a while to evaporate the alcohol. Add the water, set the vegetables aside and place the turbot on top. As soon as the fish has cooked through, which will be noticeable as the meat is whiter and duller, add the butter and dill and turn off the gas. Stir gently and when the butter has melted, salt to taste.

Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".