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Stunning Roast Turbot, Lemon and Fennel with a Tarragon Sauce
SALLYANNESMEETH9Ingredients
40Minutes
340Calories
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Description
What a terrific treat the king of the flatfish, the almighty turbot
Read my full blog and find other recipes at http://www.spaulyseasonalservings.com
Ingredients
US|METRIC
2 SERVINGS
- 1 whole turbot
- 2 fennel bulbs
- 1 lemon
- 1 bunch tarragon
- 125 mL white wine
- 100 mL fish stock
- cornstarch
- olive oil
- seasoning
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Directions
- Preheat oven to 180°C
- Finely slice the fennel using a sharp knife or mandolin and spread across a baking tray. Drizzle with olive oil and place in the oven for 10 minutes, turning halfway to help cook the fennel through and add a touch of caramelisation
- Meanwhile, wash the turbot and pat dry with kitchen paper
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium2040mg58% |
| Protein11g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber12g48% |
| Sugars<1g |
| Vitamin A30% |
| Vitamin C140% |
| Calcium50% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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