mediterranean

Herb Baked Turbot with Fennel and Orange Salad

Name: Herb Baked Turbot with Fennel and Orange Salad
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 247 g turbot fillet; 202 g fennel bulb; 191 g orange; 27 g extra virgin olive oil; 17 g lemon juice; 9 g fresh dill, chopped; 2 g sea salt; 1 g black pepper

This baked dish pairs turbot fillet with fennel bulb, orange and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High protein Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

40 g Carbohydrates

32 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

247g turbot fillet 247 kcal
202g fennel bulb 63 kcal
191g orange 90 kcal
27g extra virgin olive oil 239 kcal
17g lemon juice 5 kcal
9g fresh dill, chopped 3 kcal
2g sea salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

turbot fillet
Heat oven to 425 F. Pat the turbot dry and place on a parchment-lined sheet pan.
extra virgin olive oilfresh dillsea saltblack pepper
Season fish with salt and black pepper. Rub with 1 tsp olive oil and half the chopped dill.
Bake until just opaque and flaky, 10-14 minutes depending on thickness.
fennel bulborangeextra virgin olive oillemon juicefresh dillsea salt
Meanwhile, thinly slice fennel and segment the orange; catch any juice in a bowl. Toss fennel and orange with lemon juice, remaining dill, remaining olive oil, and a pinch of salt.
fennel bulborangelemon juice
Plate the baked fish and pile the fennel-orange salad alongside. Spoon any citrus juices over the fish.