Make some cuts (not deep) across the turbot filet and fry it in preheated pan on the oil. Season with salt and pepper.
In as mall pan preheat a table spoon of olive oil. Fry thin cut carrot stows for one min and add sunflower seeds. Season with salt and pepper and fry it for another min. Peel the halve of orange and cut in cubes. Ad to carrots and fry for another 0.5-1 min. And at the very end sprinkle some cinnamon and mix all.
That's how I wanted to be served, but you can do it your way (I think it would taste good with steamed vegetables or potatoes).
Put in the middle of the plate leaf of lettuce salad. Serve the hot fish on the middle of salad leaf with the carrot mixture on top of the fish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 81 (68%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 149.6mg||4 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.5g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.