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Autumnal Grilled Turbot with Saffron-Infused Fennel and Roasted Beetroot
A sophisticated dish featuring grilled turbot, complemented by the aromatic flavors of saffron-infused fennel and the earthy sweetness of roasted beetroot.
To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment after a day of training.
Ingredients:
1
Servings
-
200gturbot
-
150gfennel
-
0.5gsaffron
-
100gbeetroot
-
15mlolive oil
-
10mllemon juice
-
5gthyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Rub the turbot with olive oil, lemon juice, and a pinch of salt.
- Grill the turbot for about 5 minutes on each side until cooked through.
- Slice the fennel thinly and soak in warm water with saffron for about 10 minutes.
- Roast the beetroot in the oven at 200°C for about 30 minutes until tender.
- Drain the fennel and sauté in a pan with olive oil and thyme until soft.
- Serve the grilled turbot on a bed of saffron-infused fennel, with roasted beetroot on the side.
| Nutrition | Per Serving 479 g | Per 100g |
|---|---|---|
| Energy | 416.4 kcal | 87 kcal |
| Protein | 44 g | 9.2 g |
| Fibre | 9.3 g | 1.9 g |
| Salt | 0.4 g | 0.1 g |
| Sugar | 13 g | 2.7 g |
| Carbohydrates | 24.8 g | 5.2 g |
| Fat | 18.4 g | 3.8 g |
-
200gturbot
-
150gfennel
-
0.5gsaffron
-
100gbeetroot
-
15mlolive oil
-
10mllemon juice
-
5gthyme
1
Servings