
Devices & Accessories
Steamed turbot and mixed vegetable parcels
Prep. 20 min
Total 1 h 15 min
4 portions
Ingredients
-
extra virgin olive oil80 g
-
salt¾ tsp
-
ground black pepper½ tsp
-
lemons preferably organic, zest and juice1 - 2
-
turbot fillets (120-200 g each)4
-
mixed vegetables (e.g. carrots, courgettes, celery stalks, turnips), cut in pieces as needed200 g
-
fresh flat-leaf parsley leaves only6 sprigs
-
water500 g
-
potatoes peeled, cut in slices (3 mm)400 g
Nutrition per 1 portion
Calories
404 kcal /
1693 kJ
Protein
30 g
Fat
23 g
Carbohydrates
19 g
Fibre
2.3 g
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