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Turbot with Wild Mushrooms

written by Marsha Seidelman, M.D.

From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2

 Turbot With Wild Mushrooms - 1/3/2018

Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. This recipe is easy to execute, since you can saute the mushrooms and steam green beans or other vegetables while the fish is baking.  The meal was light but filling and I'll definitely be using this recipe again!

In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.  See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat

Servings: 4
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste

1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.

2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.

Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams

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