Grilled Turbot with Vegetables Recipe
Category: Main Dishes
Servings: 4
Grilled Turbot with Vegetables is a delightful dish that combines the delicate flavors of fresh fish with a colorful medley of steamed vegetables, all topped with a crispy, flavorful breadcrumb crust. The subtle yet aromatic herbs elevate the flavors, making it a perfect meal for any occasion. This recipe is especially great for those looking to enjoy a wholesome and nutritious dinner that’s both light and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Turbot (whole fish) | 5 kg |
| Bread (preferably stale) | 130 g |
| Anchovies in oil | 2 fillets |
| Lemon juice | ½ lemon |
| Extra virgin olive oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Fresh parsley | q.b. (to taste) |
| Fresh basil | q.b. (to taste) |
| Fresh thyme | q.b. (to taste) |
| Fresh rosemary | q.b. (to taste) |
| Fresh mint | q.b. (to taste) |
| Carrots | 120 g |
| Zucchini | 150 g |
| Green cauliflower | 120 g |
| Green beans | 50 g |
| Bay leaves | 2 leaves |
| Fresh parsley | q.b. (to taste) |
Instructions
-
Prepare the Vegetables
Start by thoroughly washing all the vegetables under cold running water. Trim the ends off the green beans, removing both tips. For a more elegant presentation, slice the green beans diagonally instead of just cutting them in half. Next, cut the zucchini: remove the ends and slice them into 2 cm thick oblique pieces. Peel the carrots using a vegetable peeler, and then move on to the green cauliflower. Gently pull apart the florets with your hands and use a knife to cut the florets from the central stalk. You should now have a colorful assortment of vegetables ready for steaming or boiling. -
Steam or Boil the Vegetables
If you have a steamer, fill the base with water up to halfway, and add the bay leaves for a fragrant touch. Once the water is hot, place the vegetable basket in the steamer and add the cut vegetables. Steam them for about 15 minutes, or until they are tender but still vibrant in color. If you don’t have a steamer, don’t worry; you can also boil the vegetables in a large pot of water for about 8-10 minutes. Once they are cooked, transfer them to a bowl and set them aside for later. -
Clean the Turbot
Take the whole turbot and rinse it thoroughly under cold running water. Place it on a cutting board and make an incision behind the gill, along the side of the fish that has the darker skin. This will allow you to remove the internal organs. Rinse the fish again under cold water to ensure it’s clean. Next, make a small cut at the tail to peel off the skin. The skin of the turbot can be slippery, so use a towel or paper towels for grip as you gently pull off the skin. If you prefer, you can fillet the fish by removing the skin from both sides, following the same method. Once the turbot is cleaned, you are ready to move on to the next step. -
Prepare the Breadcrumb Coating
For the breadcrumb crust, start by chopping the bread into small pieces and processing it in a food processor until it turns into fine crumbs. Add the anchovy fillets, a pinch of salt, and black pepper to the breadcrumbs. Drizzle in a bit of extra virgin olive oil for moisture, and add lemon juice for a refreshing tang. Finish by processing everything together in the mixer until well combined. -
Cook the Turbot
Preheat your oven to 200°C (390°F) for a static oven, or 190°C (375°F) for a fan oven. Place the turbot on a baking sheet lined with parchment paper, and generously cover the fish with the breadcrumb mixture. Once the fish is coated, transfer the baking sheet to the oven and cook the turbot for 10 minutes. After that, turn on the grill function of the oven and cook for an additional 5 minutes at 230°C (450°F) to achieve a golden, crispy top. Keep an eye on the fish during this time to ensure it doesn’t burn, and check for doneness by gently flaking the fish with a fork. -
Prepare the Vegetables for Serving
While the turbot is baking, return to the vegetables. Take the steamed or boiled vegetables and toss them with fresh parsley, adding a bit of salt and a drizzle of olive oil. The warm vegetables should be gently mixed so that the olive oil coats them evenly, and the parsley releases its fresh aroma. -
Serve the Dish
Once the turbot is ready and the breadcrumb topping is golden and crispy, remove the fish from the oven. You can serve the turbot either on a large platter with the vegetables arranged around it, or for a rustic touch, leave the fish in the baking dish and arrange the vegetables around it. Serve the remaining vegetables on the side in a bowl for guests to enjoy.
Additional Tips
- Choosing the Right Fish: If you can’t find turbot, you can substitute it with other white fish such as sole or flounder. The key is to choose a firm fish that can hold up to baking.
- Vegetable Variations: Feel free to experiment with other vegetables such as asparagus, peas, or even small potatoes. The key to this recipe is that the vegetables should be fresh and vibrant, and they can be adjusted based on the season and personal preference.
- Herb Substitutes: The herbs used in this recipe, such as parsley, basil, thyme, rosemary, and mint, can be swapped with other fresh herbs like dill or tarragon, depending on what you have on hand or your flavor preferences.
- Serving Suggestions: This dish pairs wonderfully with a chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio, and a simple side of mashed potatoes or quinoa if you’re looking for additional carbs.
This Grilled Turbot with Vegetables recipe is a perfect blend of fresh, healthy, and aromatic ingredients. The crispy breadcrumb crust adds a delightful texture to the tender fish, while the seasoned vegetables provide a burst of flavor. It’s an elegant yet easy-to-make dish that will impress your guests and satisfy your family with minimal fuss. Enjoy the harmonious combination of flavors, and serve it as the centerpiece of your next meal!
