my lavender blues

March 23, 2016

Broiled Turbot // Balsamic Glazed Carrots & Steamed Spinach

Broiled Turbot w Balsamic Glazed Carrots and 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.

Broiled Turbot w Balsamic Glazed Carrots and Steamed Spinach

Broiled Turbot w Balsamic Glazed Carrots and Steamed Spinach

Broiled Turbot w Balsamic Glazed Carrots and Steamed Spinach

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. 

Broiled Turbot w Balsamic Glazed Carrots and Steamed Spinach

Broiled Turbot // Balsamic Glazed Carrots & Steamed Spinach
Prep time: 
Cook time: 
Total time: 
For Fish:
  • 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
For carrots
  • ½ lb carrots, peeled & ends trimmed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • Salt & Pepper to taste
For Spinach
  • 6 cups spinach
  • ⅛ cup water
  • Salt & Pepper to taste
  1. 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.
  2. Drizzle evenly with oil, lemon juice, pepper & dill.
  3. Place in oven for about 8 minutes, until fish is cooked through (will flake off with fork right away).
  4. Remove from oven, sprinkle a little salt to taste, and then serve.
  1. 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.
  2. Reduce heat to medium and add your balsamic and brown sugar. Stir and let cook for about another 2 minutes. Salt & pepper to taste.
  3. Remove from heat and serve alongside fish.
Steamed Spinach
  1. 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.
  2. 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. 


  1. Janis hill says:

    This sounds amazing! I have never ever heard of this fish, thanks for introducing me to this water dweller
    Btw. I love your photos!

    • Julia says:

      Thanks Janis!!! To be quite honest, I never heard of it either until I picked apart the fish mongers brain =D <333

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