Turbot with Roasted Vegetables and Pesto Drizzle

Victoria Dwek Victoria Dwek
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This is a date-night type of dinner (or really, it’s just a beautiful, easy meal that you can prepare on any night of the week for the grownups). I saved it for Adar because of “mazel Adar dagim” (I needed a special occasion for a special fish dish). Really, any fish at all works just fine! You can also vary up what purees you use on the bottom: parsnip puree, pea puree, corn puree…(or use a variety and really feel like you’re in a restaurant).

1h 2
Easy Pescatarian Gluten Free Low Carb No Refined Sugar Passover Parve

Directions

  1. Prepare the sweet potato mash: Add sweet potato to a saucepan; cover with water. Boil until completely tender. Drain. Return to pot. Add olive oil; mash until smooth. Season with salt and pepper.

  2. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Place turbot fillets on one side of the baking sheet. Place red onion, whole garlic cloves, squash, and pepper on the other side. Drizzle both the fish and the veggies with olive oil and sprinkle with salt, pepper, dried basil, and dried oregano. Bake for 20 minutes.

  3. To assemble, spread sweet potato mash in a circle on the plate. Top with turbot fillets. Toss roasted vegetables with balsamic vinegar and place on top of fish.

  4. If using basil cubes, combine basil cubes and olive oil until you have a liquidy, pesto- like consistency.

  5. Finish the plate by drizzling pesto over the dish.

Credits

Description:
Photo by Mirele Schapira

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