Low-Cal High Protein Recipe

Sauteed Turbot with Vegetables

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Sauteed Turbot with Vegetables
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in

Ingredients

for
4
Ingredients
2 shallots
2 garlic
250 grams zucchini
1 carrot
2 Red Bell pepper
5 Plum tomato
2 tablespoons olive oil
100 milliliters dry white wine
100 milliliters fish stock (from a jar)
4 turbot fillet (600 grams)
salt
freshly ground peppers
4 tablespoons Mascarpone
10 leaves Basil
1 teaspoon butter
1 tablespoon lemon juice
How healthy are the main ingredients?
zucchiniMascarponeolive oilshallotgarliccarrot

Preparation steps

1.

Peel shallots and garlic and chop finely. Rinse zucchini, quarter lengthwise and cut into slices. Peel carrot, halve lengthwise and cut into slices. Rinse bell peppers, halve and remove seeds and ribs, cut into pieces. Cut tomato stems crosswise, blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Cut into pieces.  Heat olive oil in a pan and saute shallots and garlic until soft, add the rest of vegetables and saute briefly. Add white wine and fish stock. Rinse and pat dry turbot fillets, season with salt and pepper. Add mascarpone and fish to vegetables and simmer, covered, for about 10-12 minutes.  

2.

Rinse basil, pat dry, cut into strips. Heat butter in a pan and saute basil until crispy.  Arrange fish fillets with vegetables on plates, sprinkle with basil, drizzle with lemon juice and season with freshly ground pepper. Serve.