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Autumnal Grilled Turbot with Saffron-Infused Fennel and Roasted Beetroot
Autumnal Grilled Turbot with Saffron-Infused Fennel and Roasted Beetroot

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.
Autumnal Grilled Turbot with Saffron-Infused Fennel and Roasted Beetroot
Ingredients:
1
Servings
  • 200
    g
     turbot
  • 150
    g
     fennel
  • 0.5
    g
     saffron
  • 100
    g
     beetroot
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Grilled Turbot with Saffron-Infused Fennel and Roasted Beetroot
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Rub the turbot with olive oil, lemon juice, and a pinch of salt.
  3. Grill the turbot for about 5 minutes on each side until cooked through.
  4. Slice the fennel thinly and soak in warm water with saffron for about 10 minutes.
  5. Roast the beetroot in the oven at 200°C for about 30 minutes until tender.
  6. Drain the fennel and sauté in a pan with olive oil and thyme until soft.
  7. 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
  • 200
    g
     turbot
  • 150
    g
     fennel
  • 0.5
    g
     saffron
  • 100
    g
     beetroot
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     thyme
1
Servings
0

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.

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