Herbed Turbot
with roasted vegetables and purple potato fries
Serves 4
Ingredients:
Fish
• 1lb turbot filet
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp crushed thyme
• 1 tsp crushed oregano
• 1 tbsp crushed garlic
• 1 tbsp ghee
Vegetable Medley
• 1 bundle broccoli cut into chunks
• 1c baby carrots sliced in half
• 2 yellow squash cut into slices
• 1/4 onion cut into slices
• 1 tbsp crushed garlic
• 1/2c bone broth ( I like Bonafide Provisions )
Fries
• 2 purple sweet potatoes cut into fry shapes
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp olive oil
Instructions:
Fish
1. Preheat oven to 400F and prepare fish by placing it on a baking sheet sprayed with coconut oil cooking spray.
2. Sprinkle with sea salt,pepper, thyme, and oregano. Then cover with another baking sheet, and place in oven for 12-15 mins.
3. Take fish out again and leave uncovered for another 2-3 mins to give it a little crispiness to the top.
4. Check for fish to have no opacity throughout the center for doneness.
Vegetables
1. Chop all vegetables and place in sauté pan that has been sprayed with the same cooking oil as the fish on medium heat.
2. Pour in bone broth , garlic, sea salt, pepper, and ghee. Let the vegetables simmer with a top on the pan for about 10-15 mins.
3. Check the doneness of the vegetables to your liking. Some may like them a little crunchy and some may like them all the way cooked.
Fries
1. Cut your sweet potatoes length wise into fry shapes and set on a sprayed baking sheet.
2. Sprinkle fries with sea salt and pepper. Cover with another baking sheet or aluminum foil and cook for 15-18 mins on 400F in oven.
3. Once fries are done drizzle with olive oil and enjoy!