Baked Sweet and Sour Turbot

I really think all working women should have an oven.

Baked Sweet and Sour Turbot

Baked Sweet and Sour Turbot (30 mins)

For the baked turbot:
1 turbot, all cleaned and gutted by your helpful fishmonger
Salt

For the sweet and sour sauce:
1 capsicum
1/2 big onion
4 tablespoons tomato sauce
2 tablespoons sugar
1 teaspoon corn flour/tapioca flour
Water

1. Defrost the turbot before going to work.
2. Just before cooking, preheat the oven at 200 degrees Celsius for 10 minutes.
3. Once defrosted, clean the turbot by rinsing it under running water and rubbing it. 
4. Pat the turbot dry with some kitchen towels, then rub it all over with salt. 
5. Put the turbot into the oven and let it bake for 15 - 20 minutes, depending on the size of the fish.
6. Chop up the onion and capsicums.
7. Heat up the non-stick frying pan and some oil.
8. Once the oil is hot, fry the onion and capsicum slices for awhile.
9. Add in the tomato sauce, sugar, water and corn flour.
10. Fry it until well-mixed and cooked. 
11. Pour the sauce over the baked turbot. Serve.

Steamed Turbot with Cherry Tomatoes

Apparently, it's advisable to eat at least 2 servings of fish a week.

Steamed Turbot with Cherry Tomatoes

Steamed Turbot with Cherry Tomatoes (30 mins)

Turbot

Cherry tomatoes

Ginger

Salt

1. Pre-heat the oven at 150 degrees Celsius for 10 minutes. 
2. Wash the fish (which has been cleaned by the seller) thoroughly under running water, then rub it all over with salt.
3. Chop some ginger. 
4. Wash the cherry tomatoes and half them. 
5. Line the oven tray with aluminium foil, fold up the edges so that it forms a sort of bowl. 
6. Lay the fish in the middle and the cherry tomatoes around it. Liberally sprinkle the ginger over and around the fish. 
7. Pour water into the aluminium foil 'bowl'. The amount of water should be as much gravy as you would like to have.
8. Sprinkle salt in the water for taste and stick the tray into the oven for 20 mins or until cooked.
9. Serve.