Photography
julia calleo
my lavender blues
Broiled Turbot // Balsamic Glazed Carrots & Steamed Spinach
Spring is here. And now I remember why I hate birds. Especially the birds who clearly have tourettes. We heard you on the first tweet, seriously. Do us a favor, clip your wings and fall out of a tree please.
And these birds ain’t no mocking jays. This is when one needs to acquire “Dennis the Menace” sling-shot skills, but there is a better chance of me hitting a passerby, so in which case, sticking a q-tip far enough into my ear to the point of no return seems to me like the smarter option.
And speaking of stoning a bird, here’s some broiled fish.
(because that totally makes a lot of sense)
…….. So getting to the point. Broiled turbot with a side of balsamic glazed carrots & steamed spinach. A deliciously healthy dish that is so incredibly easy to prepare and comes together in under thirty minutes. Now the birds are singing some sweet tunes.
Recipe Notes:
Some things are just not complete without the other. I couldn’t devote just one post to broiled turbot (or I probably could have, but then my pictures wouldn’t have made any sense) So I decided to pair the turbot with balsamic glazed carrots & steamed spinach. Probably the easiest sides to pair with this no-fuss fish.
I purchased my fish from my local Whole Foods, however you’ll find Turbot at speciality stores or in the frozen section, and if the fish is unavailable, Halibut is a nice substitute. They are both in the “Flatfish” family, mild in flavor, and stay moist after cooking, or in this case, broiling.
I love the combination of lemon, oil, pepper & dill for white flaky (and mild in flavor) fish. I try and shy away from capers unless I know the fish could potentially have more of a “fishy” flavor” (which is great for masking any of that). The pop of balsamic glazed carrots helps bring a little more life to your palate, whereas the texture of the steamed spinach goes really well with both the fish and the carrots.
- 1 lb Turbot (2 filets)
- 1 tbsp olive oil
- ¼ tsp salt + Kosher salt for coating pan
- ½ fresh lemon juice
- ¼ tsp ground pepper
- 1 tsp fresh dill
- ½ lb carrots, peeled & ends trimmed
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Salt & Pepper to taste
- 6 cups spinach
- ⅛ cup water
- Salt & Pepper to taste
- First set your oven to a broil. Pour salt down on a small pan and place both filets, skin side down, on top of bed of salt.
- Drizzle evenly with oil, lemon juice, pepper & dill.
- Place in oven for about 8 minutes, until fish is cooked through (will flake off with fork right away).
- Remove from oven, sprinkle a little salt to taste, and then serve.
- While fish is broiling, in a large pan add your olive oil and carrots. Stir carrots around until they are fully coated in oil. Cook for about 5-8 minutes over medium high heat.
- Reduce heat to medium and add your balsamic and brown sugar. Stir and let cook for about another 2 minutes. Salt & pepper to taste.
- Remove from heat and serve alongside fish.
- In a large pan over medium heat add your spinach, olive oil, and water. Cover and let spinach steam for about 2-3 minutes and then stir, cover and let steam again for another minute or two.
- Remove from pan, salt and pepper to taste, and serve with fish and carrots.
**** disclaimer: i was really really hungry when making this so there are hardly any pictures. home girl got hangry.
This sounds amazing! I have never ever heard of this fish, thanks for introducing me to this water dweller
Btw. I love your photos!
Thanks Janis!!! To be quite honest, I never heard of it either until I picked apart the fish mongers brain =D <333