How to cook
Fry the small green peppers in hot oil, strain them from the fat and store them covered with a lid, foil or other dish to keep them warm.
Peel and slice the boiled potatoes and season them with vinegar, olive oil and salt.
Heat a non-stick pan over high heat and place the turbot in it, smeared with olive oil, with the skin side down, so that it can bake for a minute, then turn it to the other side and bake it until it aquires a lightly golden brown color.
Distribute the portions by placing on each piece of fried fish the potatoes sprinkled with chopped parsley and peppers.
In the same pan, briefly roast the thick garlic clove slices and place them on top of each fish fillet.
Serve the dish with a glass of good white wine and a lot of love.
The pan-seared delicious turbot is ready.