Alliance food – wine:

Rosé wine de Provence  "CHÂTEAU CASTEL DES MAURES"  goes well with turbot and peppers.

Preparation - 30 minutes, cooking - 30 minutes.

Serving for 2 persons: one turbot weighing about 1 kg * 1 fennel * 2 tablespoons olive oil * 1 green pepper * 1 yellow pepper * 1 red pepper * salt * pepper

For the sauce: 25 g of butter and 6 tablespoons of lemon juice

Cut the peppers into small slices, heat 2 tablespoons of olive oil in a frying pan to sear the peppers. Leave all vegetables to brown for about 10 minutes, then turn off the heat and keep the vegetables warm under the lid.

For the sauce, cut the butter into small cubes and melt in the saucepan over low heat. Squeeze the lemons to get about 6 tablespoons of juice and add in the melted butter. Keep the sauce warm.

Preheat the oven to 220° C. Spread aluminum foil on the baking tray.

Cut the fennel, place on the bottom of the tray and inside the fish. Put the fish on fennel bed and cover with aluminum.

Cook for about 30 minutes. Remove the aluminum. Place the fish on a large plate. Apply the lemon butter sauce and add the cooked peppers from below. You can now serve the turbot by accompanying with potatoes or cooked rice.

To vary, you can replace the green pepper with a zucchini.