- CHEESE INGREDIENTS
- 4 oz haloumi cheese
- TOMATO INGREDIENTS
- 2 medium heirloom tomatoes
- Fresh basil leaves
- TURBOT INGREDIENTS
- ¾ lb turbot
- 1 teaspoon almond flour
- Dust of herbs de Provence
- Pinch of salt
The saltiness of the cheese complements the tomatoes and the basil. If you like fish, turbot is a very mild fish that goes really well with the other ingredients in this recipe. For a vegetarian version, you can omit the fish and have more of the tomato and cheese.
Tip- start with the fish. While the fish is in the oven you can cook the remaining ingredients.
Directions for the Turbot
- Preheat the oven to 400F.
- Coat the fish with almond flour, sprinkle herbs de Provence and salt it.
- Bake for 10-12 min.
- At the very end, broil on low heat for 1 minute.
Note: Turbot is a seasonal fish. It can easily be replaced with cod or orange roughy or your favorite fish. Heirloom tomatoes are also very seasonal and can be replaced with beefsteak tomatoes.
Directions for grilling the Heirloom Tomatoes and Haloumi cheese
- Set aside two non-stick pans – one for the tomatoes and one for the cheese. You’ll be cooking them separately and then assembling them together
- Cut the tomatoes into thick slices and cut the cheese into thin to medium slices.
- Grill the tomatoes in a non-stick pan on a medium flame for about 1-2 minutes on each side.
- Grill the cheese in a non-stick pan on a high flame for about 1-2 minutes on each side. Note – The cheese can get chewy if it cooks too long. I like the chewy aspect of it, so I like to get it really brown on both sides.
- To assemble, plate the tomatoes with the cheese on top and sprinkle oregano and basil leaves.