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Couscous-Crusted Turbot with Roasted Tomatoes, Wilted Spinach and Sauce Vierge

Pan-fried turbot with a couscous crust served alongside roasted plum tomatoes, wilted spinach, and a warm herb-and-lemon sauce vierge.

HealthyFishSeafoodGourmetTurbot
Estimated Nutrition
Calories
1185.4
kcal / serving
1185.4 kcal total
Carbs
32.5g
per serving
32.5 g total
Fat
105.2g
per serving
105.2 g total
Protein
37.8g
per serving
37.8 g total
Cook Time
20
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
35
g
Couscous
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
sprig
Thyme
fresh
2
clove
Garlic
coarsely chopped
1
clove
Garlic
finely chopped
3
sprig
Basil
torn leaves
1
tbsp
Chives
chopped
OilsFats
15
ml
Olive Oil
for frying fish
30
ml
Olive Oil
for roasting tomatoes
30
ml
Olive Oil
for sauce vierge
Seafood
150
g
Turbot Fillet
skin on
Vegetables
2
piece
Plum Tomatoes
halved
100
g
Baby Spinach
washed
1
piece
Plum Tomato
seeds removed, finely sliced

Method

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