Turbot-Fish!

9:02 PM Remy Maguire - Manifest the Best 0 Comments

We were wondering through Whole Foods on Sunday for an afternoon adventure and picking up stuff for a week of homemade dinners. Trying to have fish or some seafood a couple times a week we gazed at the filets of halibut and bawked at the price. Geewhiz! A lovely white fish was on sale and it's name was Turbot. Turbot. Like robot? Or Turbot like kickboxing? Neither one of us or the fish man was sure but we took some home. Apparently this line caught white fish cooks like halibut for half the price and is mild enough to rock out in a taco. Here's what I did with the contents of our fridge and pantry.

Greek Baked Turbot served with wilted beet greens and roasted yellow beets.

Serves about 4 (I made half as much for the two of us)

Ingredients:

4 (6 oz each) turbot fillets
1 can (18 oz) cannellini beans, rinsed and drained
2 teaspoons lemon juice
1 garlic clove, minced
1 medium onion, chopped
1/2 teaspoon dried oregano leaves
1 tablespoon olive oil
1 cup chopped fresh parsley
4 plum tomatoes, chopped
Salt and ground black pepper to taste
How to cook Greek Baked Turbot Fillets:
Preheat oven 400 degrees F.
Combine oil, onions, garlic, oregano leaves, and 1 teaspoon of lemon juice.
Cook over medium heat, stirring frequently, 5 minutes or until onions are soft.
Add a little water if necessary to prevent sticking.
Move to tin foil.
Add beans, parsley, salt and pepper.
Place the turbot fillets on top.
Cover and bake for 20 minutes or until fish flakes easily with a fork.
Sprinkle the Greek Baked Turbot Fillets with tomatoes and 1 teaspoon of lemon juice.
Notes:

The Greek Baked Turbot Fillets is a very affordable dish. Delicious, simple, and easy recipe. Can be ready in 30 minutes.

Feel free to use cod, haddock, flounder or yellow pike instead of turbot.

We LOVED this!