Ingredients

1/2 cup extra-virgin olive oil 1 onion, sliced 1 garlic clove, minced 3 yellow or red bell peppers, seeded, deribbed and chopped 1 tomato peeled, seeded and chopped salt and freshly ground pepper 2 cups water 4 turbo (flounder) fillets, about 6 oz each 1/2 cup dry white wine

Description

Turbot Fillets With Bell Pepper Puree, Recipe

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