Finely dice the onions. Crush the garlic clove with a little salt. Fry both in heated olive oil until golden brown. Cut the peeled tomatoes into quarters. Add them. Sauté lightly. Season with pepper and sage. Sauté for 10 minutes until soft, but do not turn to the other side. Roast washed turbot fillets sprinkled with juice of one lemon and salted in hot olive oil for 10 min. until light yellow. Season tomato vegetables with sherry. Stir in whipped cream. Do not make more. Arrange fillets on top of vegetables. Garnish with parsley.
min Preparation: half an hour Additional dish:
Drink:
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