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Grilled Turbot with Autumn Root Vegetables and Herb Vinaigrette
Grilled Turbot with Autumn Root Vegetables and Herb Vinaigrette

Grilled Turbot with Autumn Root Vegetables and Herb Vinaigrette
A sophisticated dish featuring grilled turbot paired with seasonal root vegetables and a refreshing herb vinaigrette.
Grilled Turbot with Autumn Root Vegetables and Herb Vinaigrette
Ingredients:
1
Servings
  • 200
    g
     turbot fillet
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     fresh parsley
  • 5
    g
     fresh thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Grilled Turbot with Autumn Root Vegetables and Herb Vinaigrette
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the turbot fillet with salt and a drizzle of olive oil.
  3. Grill the turbot for about 4 minutes on each side until cooked through.
  4. Peel and slice the carrot and parsnip into thin strips.
  5. Toss the vegetables with olive oil, salt, and pepper.
  6. Roast the vegetables in the oven at 200°C for about 20 minutes until tender.
  7. In a small bowl, whisk together lemon juice, olive oil, chopped parsley, and thyme to make the vinaigrette.
  8. Arrange the grilled turbot on a plate with roasted vegetables.
  9. Drizzle the herb vinaigrette over the fish and vegetables before serving.
Nutrition Per Serving 434 g Per 100g
Energy 548.8 kcal 126 kcal
Protein 42.6 g 9.8 g
Fibre 8.6 g 2.0 g
Salt 0.4 g 0.1 g
Sugar 9.9 g 2.3 g
Carbohydrates 30.2 g 7.0 g
Fat 24.6 g 5.7 g
  • 200
    g
     turbot fillet
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     fresh parsley
  • 5
    g
     fresh thyme
1
Servings
0

Preheat the grill to medium-high heat.

Season the turbot fillet with salt and a drizzle of olive oil.

Grill the turbot for about 4 minutes on each side until cooked through.

Peel and slice the carrot and parsnip into thin strips.

Toss the vegetables with olive oil, salt, and pepper.

Roast the vegetables in the oven at 200°C for about 20 minutes until tender.

In a small bowl, whisk together lemon juice, olive oil, chopped parsley, and thyme to make the vinaigrette.

Arrange the grilled turbot on a plate with roasted vegetables.

Drizzle the herb vinaigrette over the fish and vegetables before serving.

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