Steamed turbot is topped with a Mediterranean-style tomato sauce in this healthy fish dish.
Place the turbot on a plate inside a steamer and season well with salt and freshly ground black pepper. Add a wedge of lemon and the butter, cover and steam for 10-12 minutes, or until the turbot is cooked through.
Meanwhile for the stew, heat half the olive oil in a frying pan and cook the onion and garlic gently for five minutes, or until softened.
Stir in the tomatoes and vermouth and bring to the boil.
Add the squid and olives and the remaining oil, then simmer for five minutes.
Stir in the tarragon and add season to taste with salt and freshly ground black pepper.
To serve, spoon the stew into serving bowls and top with the fillets.
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