Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Rodaballo con limón, cilantro y tahini y verduras asadas

Turbot with Lemon, Cilantro, Tahini, and Roasted Vegetables

Name: Turbot with Lemon, Cilantro, Tahini, and Roasted Vegetables
Total time: 4500 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 red bell pepper (I used half because it was very large); 1 white sweet potato; 1 red sweet potato; 1 little green bell pepper; 1 very large red onion; 1 eggplant; 1 splash olive oil; 1 tsp Maldon salt; 1 bunch fresh cilantro; 1/2 tsp tahini; Juice of 1/2 lemon; 1 packet Vidalim extra virgin olive oil; 1 turbot fillet

Becky @becky

Alicante, España

The other day I bought turbot, and it was perfect for the letter R in this week's alphabet challenge! Today, I made some roasted vegetables and a simple sauce to accompany the turbot, which I grilled because I find it's the best way (at least to my taste) to prepare this fish. It's very tasty and very simple, so I'm sharing the idea 😀

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Ingredients

Preparation 15 minutes, oven 60 minutes

1 serving

For the vegetables
1red bell pepper (I used half because it was very large)
1white sweet potato
1red sweet potato
1little green bell pepper
1very large red onion
1eggplant
1 splasholive oil
1 tspMaldon salt
Sauce for the fish
1 bunchfresh cilantro
1/2 tsptahini
Juice of 1/2 lemon
1 packetVidalim extra virgin olive oil
The fish
1turbot fillet

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Steps

Preparation 15 minutes, oven 60 minutes

1

Wash and peel the vegetables, mix them with the oil and salt, and roast for an hour at 392°F (200°C), stirring twice during this time. When they are ready, heat the grill to high heat, brush with oil, add a little salt, and when it's hot, place the turbot skin-side down on the grill. Lower to medium-high heat.
2

While the turbot is cooking, make the sauce. Put the ingredients in a food processor, blend quickly, and it's ready. Flip the turbot when the top starts to turn white and cook the other side. Once both sides are done, place it on a plate.
3

Brush with the sauce, add the vegetables, and you have a colorful and delicious dish. Enjoy!

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Cooksnaps

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Becky @becky

Published in the US on April 15, 2025 15:57

Alicante, España

Soy inglesa pero llevo ya mucho mas que la mitad de mi vida viviendo en el sureste de España, al lado del Mar Mediterráneo. La cocina siempre ha sido mi manera de relajarme después de un día duro, y también una forma de comunicar a mis hijos y mi familia lo mucho que les quiero. Sea una comida o cena inesperada, un simple aperitivo, un cumpleaños, unas navidades... si les puedo transmitir el amor que les tengo gracias a un sabor especial que aporta un plato que cocino.., pues mi misión como madre, amiga, pareja, hermana, tia.... está mas que cumplida ❤️

Keywords

Lemon Red Onion Fish Vege Kamote Cilantro Red Bell Pepper Sweet Green Pepper Fillet Tahini Eggplant

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