Turbot sweet and sour sauce
800 g turbot fillets
400 g small tomatoes, bunched
1 tbs peppermix
3–4 dl sweet and sour sauce
Salt and pepper
Cut the fish into medallions, turn the medallions in the pepper mix and fry
for 3 minutes on each side. Halve the tomatoes, fry for 1 minute on each side. Sprinkle with pepper.
Heat the sweet and sour sauce, arrange on plates and serve.
Garnish with fresh herbs. On the picture a mustard leaf is used.