🍽️ Steamed Turbot with Mixed Vegetables

Name: Steamed Turbot with Mixed Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 1 Shallot; 4 Garlic cloves; 2 Tomatoes; 150 g small Zucchini (1 small Zucchini); 4 tbsp Olive oil; 2 Stalks Parsley; 2 Lemons (of which 1 in organic quality); 720 g Turbot fillet (4 Turbot fillets); Sea salt; Pepper; Parchment paper

289 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
1 Shallot
4 Garlic cloves
2 Tomatoes
150 g small Zucchini (1 small Zucchini)
4 tbsp Olive oil
2 Stalks Parsley
2 Lemons (of which 1 in organic quality)
720 g Turbot fillet (4 Turbot fillets)
Sea salt
Pepper
Parchment paper

Instructions

1. Wash the vegetables thoroughly. Peel or trim them as needed. Dice the carrots finely. Finely chop the shallot and garlic. Cut the tomatoes in half, remove the seeds, and dice the flesh. Dice the zucchini as well.
2. Heat the oil in a pan. Sauté the carrots, shallot, garlic, and zucchini over medium heat for two minutes. Then add the diced tomatoes.
3. Wash the parsley and shake it dry. Finely chop the leaves. Wash the organic lemon under hot water and pat it dry. Slice it into rounds. Squeeze the second lemon to get the juice.
4. Add the lemon juice and the chopped parsley to the vegetables in the pan.
5. Rinse the fish fillets under cold water and pat them dry. Season them with salt and pepper. Place each fillet on a large piece of parchment paper. Twist the ends of the paper tightly to form a small packet.
6. Distribute the vegetables with the sauce over the fish packets. Place the lemon slices on top. Put the packets on a baking sheet. Bake them in a preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted, gas mark 3) for 20 to 25 minutes.

Nutrition per serving

kcal: 289
Protein: 32 g · Fett/Fat: 14 g · Carbs: 8 g