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Ingredientes
- 1 x Whol, (1.1kg) turbot (2 1/2 lb.)
- Â Â Extra virgin olive oil
- 6 x Plum tomatoes
- 1 x Red onion
- 2 x Cloves garlic
- 3 x Lemons, juice and zest
- 20 gm Basil, (3/4oz)
- 10 gm Dill, (1/4oz)
- 10 gm Chives, (1/4oz)
- 10 gm Tarragon, (1/4oz)
- Â Â Nutmeg
- 450 gm Spinach, (1lb)
Direcciones
- Prepare the turbot by removing the fillets from the whole turbot and remove the skin and trim up to some nice fillets and leave to one side.
- To make the sauce, remove the seeds from the tomatoes and cut the flesh into small dice. Peel and slice the garlic and onions and add in to a pan with some extra virgin olive oil and juice and zest of the lemons. Place the turbot in a warm pan with some seasoning and extra virgin olive oil and cook on both sides for about 3 min in total.
- While cooking, pan fry the spinach in a warm pan with some extra virgin olive oil, nutmeg and seasoning and place in the centre of the plate. Add in the turbot on the top and to finish the sauce, season with salt and pepper and add in all the minced herbs and place around the edge of the plate and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1392g | |
| Calories 332 | |
| Calories from Fat 35 | 11% |
| Total Fat 4.16g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 320mg | 13% |
| Potassium 4429mg | 127% |
| Total Carbs 69.49g | 19% |
| Dietary Fiber 22.1g | 74% |
| Sugars 31.46g | 21% |
| Protein 21.78g | 35% |
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