Turbot in olive oil, garlic and parsley with Watercress, Radish and Avocado Salad.

 

This is my kind of summer Sunday Food. All ingredients sourced locally from The Fresh Fish Company. With fish this good you don’t need to add much to it. Delicious food, simply made. 
I pan fried the turbot in the olive and added the finely chopped garlic towards the end so it didn’t burn. Then sprinkled on the chopped parsley. Serve with lemon. 
For the salad I made a simple dressing - 4 tablespoons good quality olive oil, 1 tablespoon apple cider vinegar and 1 teaspoon of whole grain mustard.

34268481_1929649587105718_3244650099078332416_o.jpg