- 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)
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)!
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