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Exotic Spiced Turbot with Quinoa and Grilled Asparagus
Exotic Spiced Turbot with Quinoa and Grilled Asparagus

Exotic Spiced Turbot with Quinoa and Grilled Asparagus
A sophisticated dish featuring turbot fillets with a unique spice blend, served with quinoa and grilled asparagus.
Exotic Spiced Turbot with Quinoa and Grilled Asparagus
Ingredients:
1
Servings
  • 2
    item
     turbot fillet
  • 150
    g
     quinoa
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Turbot with Quinoa and Grilled Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Trim the asparagus and toss with olive oil, salt, and pepper. Grill until tender.
  4. Mix cumin, coriander, paprika, salt, and pepper in a bowl. Rub the spice mix over the turbot fillets.
  5. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
  6. Add the turbot fillets to the pan and sear for 3-4 minutes on each side until cooked through.
  7. Squeeze lemon juice over the fish before serving.
  8. Serve the turbot fillets on a bed of quinoa with grilled asparagus on the side.
Nutrition Per Serving 600 g Per 100g
Energy 453 kcal 76 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 2 g 0.3 g
Carbohydrates 50 g 8.3 g
Fat 20 g 3.3 g
  • 2
    item
     turbot fillet
  • 150
    g
     quinoa
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Trim the asparagus and toss with olive oil, salt, and pepper. Grill until tender.

Mix cumin, coriander, paprika, salt, and pepper in a bowl. Rub the spice mix over the turbot fillets.

Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.

Add the turbot fillets to the pan and sear for 3-4 minutes on each side until cooked through.

Squeeze lemon juice over the fish before serving.

Serve the turbot fillets on a bed of quinoa with grilled asparagus on the side.

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