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Grilled Turbot with Saffron-Infused Fennel and Citrus Salad
Grilled Turbot with Saffron-Infused Fennel and Citrus Salad

Grilled Turbot with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring grilled turbot paired with a vibrant fennel and citrus salad, enhanced by the delicate aroma of saffron.
Grilled Turbot with Saffron-Infused Fennel and Citrus Salad
Ingredients:
1
Servings
  • 200
    g
     turbot
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Grilled Turbot with Saffron-Infused Fennel and Citrus Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the turbot with salt and a drizzle of olive oil.
  3. Grill the turbot for about 4-5 minutes on each side until cooked through.
  4. Slice the fennel thinly and soak in cold water with a pinch of saffron for about 10 minutes.
  5. Peel and segment the orange, removing any seeds.
  6. In a bowl, combine the drained fennel, orange segments, lemon juice, and remaining olive oil.
  7. Toss the salad gently and season with salt to taste.
  8. Serve the grilled turbot alongside the fennel and citrus salad, garnished with chopped parsley.
Nutrition Per Serving 459 g Per 100g
Energy 407 kcal 89 kcal
Protein 40.6 g 8.8 g
Fibre 6.4 g 1.4 g
Salt 0.3 g 0.1 g
Sugar 16.4 g 3.6 g
Carbohydrates 24 g 5.2 g
Fat 17.9 g 3.9 g
  • 200
    g
     turbot
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the turbot with salt and a drizzle of olive oil.

Grill the turbot for about 4-5 minutes on each side until cooked through.

Slice the fennel thinly and soak in cold water with a pinch of saffron for about 10 minutes.

Peel and segment the orange, removing any seeds.

In a bowl, combine the drained fennel, orange segments, lemon juice, and remaining olive oil.

Toss the salad gently and season with salt to taste.

Serve the grilled turbot alongside the fennel and citrus salad, garnished with chopped parsley.

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