broiled turbot + veggies

Ingredients:

  • 4 – 6 oz turbot fillets
  • 12 baby potatoes, cleaned (I used baby purple + baby Yukon)
  • 3 carrots, peeled, ends trimmed & quartered lengthwise
  • 1 LB French green beans (hericots verts), cleaned + ends trimmed (I buy these already prepared in the produce section)
  • 1 can of quartered artichoke hearts in water, drained
  • 4 garlic cloves, minced
  • 1-2 lemons
  • dried oregano
  • extra virgin olive oil (EVOO)

Directions:

Pre-heat broiler on high with rack ~ 6 inches from heat element (usually top level).

While oven warms, in a large pot boil potatoes for about 6 minutes.  Add carrots to pot of boiling water and boil another 3 minutes.  Add green beans to same pot and boil for 3 minutes more.  Drain entire pot and set aside.  Once potatoes are cool enough to handle, halve each on a cutting board.

Brush each turbot fillet with 1/2 tsp EVOO and season each with a little dried oregano and salt + pepper.  Grate the rind of one lemon over each fillet (reserving the lemon juice for later).  Broil for 7 minutes.  Remove from oven.

While fish broils, in a large nonstick skillet, heat 1 TBS EVOO over medium heat.  Add carrots, artichoke hearts & garlic and saute for 2 minutes, stirring often, then reduce heat to low so garlic doesn’t burn and add potatoes & beans.  Season with salt + pepper and stir well to coat.  Remove from heat.

To plate, put one turbot filet, 3 baby potatoes (6 halves) and 1/4 of the bean, carrot & artichoke mixture.  Squeeze juice from reserved lemon over everything on plate (use another lemon if needed)!

Serves 4

Hands-on time:  25 minutes

Nutrients per serving:  Calories:  405 / Total Fat:  10.9g / Saturated Fat:  0.6g / Cholesterol: 105.4mg / Protein:  39g / Total Carbs:  34.8g / Sodium:  744mg / Dietary Fiber:  7.5g / Sugar:  16.2g

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