Vine-wrapped steamed turbot with yoghurt, walnut and dill sauce from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • Barb_N on February 27, 2019

    I simply steamed the fish (black cod) as I didn’t have vine leaves or want to make a separate trip to a Middle Eastern market. The sauce needed something- a touch of lemon juice from the zested lemon brightened it up. We were licking it off the spoon.

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