Turbot And Potato Caponata

Preparation:

Preparation: Peel the potatoes, wash them, cut them into cubes, keep them in cold water for 5 minutes, drain and dry them. Peel the onion, wash it and slice it finely. Blanch the tomatoes in boiling water, peel them, remove the seeds and cut them into cubes. Remove the filaments from the celery, wash it and cut it into small pieces. Cut the green olives in half; wash the capers. Soften the onion in a pan with a little oil, add the diced tomatoes, the pieces of celery, a pinch of salt and pepper and cook for 15 minutes. Add the olives, capers, vinegar and sugar; continue cooking for 3 minutes. In another saucepan, heat the remaining oil and cook the potatoes, stirring occasionally; salt them, add them to the previous mixture and let them flavor for a minute. Wash the turbot fillets, dry them and divide them into 2-3 pieces. In a non-stick frying pan, heat the remaining oil, place the turbot pieces in it, brown them for 3-4 minutes, browning them lightly on both sides and season with a pinch of salt and pepper. Distribute the potato caponata on a serving plate and arrange the turbot pieces on top.