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Grilled Turbot with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring grilled turbot paired with a vibrant fennel and citrus salad, enhanced by the delicate aroma of saffron.
To provide a balanced meal with a focus on carbohydrates and proteins, supporting muscle recovery and energy replenishment after training.
Ingredients:
1
Servings
-
200gturbot
-
100gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
5gparsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Season the turbot with salt and a drizzle of olive oil.
- Grill the turbot for about 4-5 minutes on each side until cooked through.
- Slice the fennel thinly and soak in cold water with a pinch of saffron for about 10 minutes.
- Peel and segment the orange, removing any seeds.
- In a bowl, combine the drained fennel, orange segments, lemon juice, and remaining olive oil.
- Toss the salad gently and season with salt to taste.
- Serve the grilled turbot alongside the fennel and citrus salad, garnished with chopped parsley.
| Nutrition | Per Serving 459 g | Per 100g |
|---|---|---|
| Energy | 407 kcal | 89 kcal |
| Protein | 40.6 g | 8.8 g |
| Fibre | 6.4 g | 1.4 g |
| Salt | 0.3 g | 0.1 g |
| Sugar | 16.4 g | 3.6 g |
| Carbohydrates | 24 g | 5.2 g |
| Fat | 17.9 g | 3.9 g |
-
200gturbot
-
100gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
5gparsley
1
Servings