Turbot With Asparagus And Bertolli Balsamic Vinegar Of Modena

Ingredients

• 2 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP, divided
• 1 Tbsp. Bertolli® Extra Virgin Olive Oil
• 2 tsp. chopped chervil
• 1 lb. asparagus, steamed and cut into 1-inch pieces
• 1 large tomato, peeled and chopped
• Salt and ground black pepper
• 4 turbot, flounder or sole fillets (about 1lb.)
• 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil

Directions

1. Combine Bertolli Balsamic Vinegar of Modena, Bertolli Extra Virgin Olive Oil and chervil in medium bowl. Add asparagus and tomatoes; set aside.
2. Season fish with salt, if desired. Heat Bertolli Extra Light Tasting Olive Oil in large nonstick skillet over medium heat. Add fish and cook, turning once, 5 minutes or until fish with a fork.
3. Place cooked fish on serving plate and serve with asparagus mixture. Season with salt and ground black pepper and drizzle with additional Bertolli Balsamic Vinegar of Modena, if desired.