Steamed Turbot Fillets With Potatoes And Turnips

Steamed Turbot Fillets With Potatoes And Turnips requires around 21 minutes from start to finish. This recipe makes 2 servings with 388 calories, 24g of protein, and 15g of fat each. For $3.84 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works well as a main course. 19 people were glad they tried this recipe. Head to the store and pick up juice of lemon, onion, potatoes, and a few other things to make it today. It is brought to you by Not Eating Out In New York. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. If you like this recipe, you might also like recipes such as Steamed Scallion Ginger Fish Fillets with Bok Choy, Roasted Potatoes & Turnips, and Potatoes and Turnips with Bacon and Cream.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a heavy-bottomed covered pan with about a tablespoon of oil and cook the onions over medium-low or low heat until translucent and lightly caramlized, about 6-8 minutes. Clear aside the onions from the center of the pan and add the potatoes and turnips, along with another splash of oil if necessary. When vegetables begin to crisp up, add the tomatoes and smashed garlic to the pan. Cook, stirring frequently, for another 2-3 minutes and season with salt and pepper. Once the potatoes are about halfway to becoming fully cooked, place the pieces of fish on top of everything in an even layer, making sure that none touch the bottom of the pan. Squirt with lemon, reduce heat to medium-low, and cover. Let cook for about 10 minutes without opening. Once opened, inspect fish to see if each piece is completely opaque (cooked) rather than translucent (not cooked). Top with remaining lemon juice, parsley and transfer to plates to serve.Cost Calculator1 large turbot fillet (at $7.99 on sale at Whole Foods): $5.001 lb purple potatoes (from Windfall Farms): $1.501/4 lb golden baby turnips (from Windfall Farms): $0.38small handful (5-6) grape tomatoes (at $4/carton): $1.001 red onion: $0.301 bunch parsley: $2.001 lemon: $0.33olive oil, 2 cloves garlic, salt, pepper: $0.30Total: $10.81Health FactorThree brownie points: A solid score, thanks to well-rounded nutrition and minimal yet healthy fats. Like omega-3, found in all seafood, and heart-happy olive oils instead of butter (an all too common accompaniment for all seafood). If you see wildly colored potatoes instead of just white or yellow-fleshed and especially if theyre the same price as the aforementioned, as at so many Greenmarket farms then by all means, stock up, theyre slightly higher in antioxidants. Turnips too are no slackers when it comes to vitamins, providing fiber, potassium, and lots of Vitamin A.Green FactorSeven maple leaves: The intent was to keep this meal as close to the season and local specialties as possible, but alas, some things just get tossed in sometimes. Like the grape tomatoes, a total last-minute add, but one that really gave the dish the sweetness and acidity that it needed. That, and the lemon, which is far from local or seasonal around here as well. The first run of this recipe with hake kept the main protein within state distance, caught in Long Island by Pura Vida Fisheries; though the turbot was US Pacific wild-caught, according to Whole Foods. But the most important thing to consider with fish is perhaps not locality, but its state of endangerment due to overfishing. And it is only from checking in the aftermath on Seafood Watch that I find that Atlantic hake is indeed overfished. Good to know.

 

Step by step:

1. Heat a heavy-bottomed covered pan with about a tablespoon of oil and cook the onions over medium-low or low heat until translucent and lightly caramlized, about 6-8 minutes. Clear aside the onions from the center of the pan and add the potatoes and turnips, along with another splash of oil if necessary. When vegetables begin to crisp up, add the tomatoes and smashed garlic to the pan. Cook, stirring frequently, for another 2-3 minutes and season with salt and pepper. Once the potatoes are about halfway to becoming fully cooked, place the pieces of fish on top of everything in an even layer, making sure that none touch the bottom of the pan. Squirt with lemon, reduce heat to medium-low, and cover.

2. Let cook for about 10 minutes without opening. Once opened, inspect fish to see if each piece is completely opaque (cooked) rather than translucent (not cooked). Top with remaining lemon juice, parsley and transfer to plates to serve.Cost Calculator1 large turbot fillet (at $7.99 on sale at Whole Foods): $5.001 lb purple potatoes (from Windfall Farms): $1.501/4 lb golden baby turnips (from Windfall Farms): $0.38small handful (5-

3. grape tomatoes (at $4/carton): $1.001 red onion: $0.301 bunch parsley: $2.001 lemon: $0.33olive oil, 2 cloves garlic, salt, pepper: $0.30Total: $10.81Health Factor

4. Three brownie points: A solid score, thanks to well-rounded nutrition and minimal yet healthy fats. Like omega-3, found in all seafood, and heart-happy olive oils instead of butter (an all too common accompaniment for all seafood). If you see wildly colored potatoes instead of just white or yellow-fleshed and especially if theyre the same price as the aforementioned, as at so many Greenmarket farms then by all means, stock up, theyre slightly higher in antioxidants. Turnips too are no slackers when it comes to vitamins, providing fiber, potassium, and lots of Vitamin A.Green Factor

5. Seven maple leaves: The intent was to keep this meal as close to the season and local specialties as possible, but alas, some things just get tossed in sometimes. Like the grape tomatoes, a total last-minute add, but one that really gave the dish the sweetness and acidity that it needed. That, and the lemon, which is far from local or seasonal around here as well. The first run of this recipe with hake kept the main protein within state distance, caught in Long Island by Pura Vida Fisheries; though the turbot was US Pacific wild-caught, according to Whole Foods. But the most important thing to consider with fish is perhaps not locality, but its state of endangerment due to overfishing. And it is only from checking in the aftermath on Seafood Watch that I find that Atlantic hake is indeed overfished. Good to know.

Nutrition Information:

covered percent of daily need