We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Turbot with Lemon Verbena and Roasted Fennel
Exotic Spiced Turbot with Lemon Verbena and Roasted Fennel

Exotic Spiced Turbot with Lemon Verbena and Roasted Fennel
A delicate turbot fillet infused with lemon verbena, served with roasted fennel for a light yet flavorful lunch.
Exotic Spiced Turbot with Lemon Verbena and Roasted Fennel

To provide a balanced meal with lean protein and complex flavors, supporting energy needs without being too heavy.

Ingredients:
1
Servings
  • 200
    g
     turbot fillet
  • 5
    g
     lemon verbena
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     sea salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Turbot with Lemon Verbena and Roasted Fennel
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the fennel bulb into thin wedges and place on a baking sheet.
  3. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25 minutes.
  4. Meanwhile, season the turbot fillet with salt, pepper, and lemon verbena.
  5. Heat the remaining olive oil in a pan over medium heat.
  6. Add the garlic cloves and sauté until fragrant.
  7. Place the turbot fillet in the pan and cook for 3-4 minutes on each side until golden brown.
  8. Squeeze lemon juice over the fish and remove from heat.
  9. Serve the turbot with roasted fennel on the side.
Nutrition Per Serving 350 g Per 100g
Energy 328 kcal 94 kcal
Protein 30 g 8.6 g
Fibre 7 g 2.0 g
Salt 2 g 0.6 g
Sugar 3 g 0.9 g
Carbohydrates 15 g 4.3 g
Fat 18 g 5.1 g
  • 200
    g
     turbot fillet
  • 5
    g
     lemon verbena
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     sea salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the fennel bulb into thin wedges and place on a baking sheet.

Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25 minutes.

Meanwhile, season the turbot fillet with salt, pepper, and lemon verbena.

Heat the remaining olive oil in a pan over medium heat.

Add the garlic cloves and sauté until fragrant.

Place the turbot fillet in the pan and cook for 3-4 minutes on each side until golden brown.

Squeeze lemon juice over the fish and remove from heat.

Serve the turbot with roasted fennel on the side.

Contact About
Privacy Policy Terms of Service Sitemap