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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
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.

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