toodle.

Griddled Turbot on Minted Cauliflower Couscous with Walnut, Passion Fruit and Celery Salsa

Pan-seared turbot fillets served over a minty cauliflower and couscous base, topped with a vibrant fruit and nut salsa.

HealthySeafoodCouscousWalnutsTurbotPeter Gordon
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
28.9g
per serving
115.5 g total
Fat
38.7g
per serving
154.6 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Soy Sauce
Fruits
1
piece
Clementine
juice only
2
piece
Passion Fruit
seeds and juice
GrainsCereals
125
g
Couscous
Liquids
160
ml
Water
tepid
NutsSeeds
0.75
tsp
Salt
1
handful
Mint
fresh leaves
1
handful
Parsley
fresh flatleaf, chopped
1
handful
Walnuts
shelled, lightly toasted, chopped
OilsFats
2
tbsp
Olive Oil
extra virgin
2
tbsp
Olive Oil
extra virgin for salsa
1
tbsp
Olive Oil
for griddling
Seafood
600
g
Turbot
4 x 150g skinless boneless fillets
Vegetables
225
g
Cauliflower
florets
1
piece
Red Onion
small, thinly sliced and rinsed
1
stalk
Celery
chopped
2
handful
Watercress
or wild rocket

Method

1
2
3
4
5
6
7
8
9
10