Broiled Turbot // Balsamic Glazed Carrots & Steamed Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 2
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.
Recipe by My Lavender Blues at