Peel the broccoli and boil them in salty water together with the peeled garlic.
Place the turbot fillet in a baking dish lightly greased with oil.
Add salt and pepper then add 2 tablespoons of white wine and 3 tablespoons of the instantaneous fish stock, prepared by diluting a teaspoon of Skaj’s fish and shellfish stock in approx. 30 cl of hot water.
Bake for 4 minute in a 180° oven (2 minutes in the microwave on high).
Drain the broccoli and garlic. Puree the broccoli in a mixer with the anchovy, after washing it and removing the bones.
Add 2 tablespoons of oil and serve the fillets on a bed of the prepared vegetable sauce.
for 4 servings:
