Turbot a la Duglere

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Four 5–6 oz. pieces of turbot (skinned)
  • ½ lb. tomatoes
  • 1 sm


Place the fish in a greased casserole. Skin and chop the tomatoes, peel and finely chop the onion. Mix the tomatoes, onion, parsley (if used) and wine together, season and pour over the fish. Cover the casserole and cook in a fairly hot oven (400° F., Gas 6) for 30–35 min. Remove from the oven, lift the fish on to a hot dish and keep hot while making the sauce. Measure the tomato