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Turbot fillets with bulgur wheat salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 428
  • Fat about 21g
  • Carbohydrates about 27g
  • Protein about 31g
This is needed
This is needed for 4 people
  • 0.5 lemon, all of the juice
  • 0.5 bunch tarragon, finely chopped
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 0.5 bunch peppermint, finely chopped
Bulgur wheat salad
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 100 g bulgur
  • 50 g dried tomatoes in oil, drained, cut into thin strips
  • 3 dl water
  • 1 cucumber, quartered lengthwise, sliced
  • 0.5 tsp salt
  • 0.5 organic lemon, thinly sliced
  • 0.5 tbsp sugar
  • 4 turbot fillets (each approx. 150 g)
  • 0.5 tsp salt
  • a little pepper
  • oil for frying
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And that's how it's done
And that's how it's done
Combine the lemon juice, oil, tarragon and mint, season, set aside 2 tbsp of the dressing.
Bulgur wheat salad
Heat the oil in a pan. Sauté the onion and bulgur wheat, pour in the water, bring to the boil, season with salt. Simmer the bulgur wheat over a low heat for approx. 10 mins. Remove the pan from the heat, allow to cool slightly. Mix in the dressing, cucumber and tomatoes.
Sprinkle sugar over the lemon slices, place on top of the fish fillets, season. Heat the oil in a non-stick frying pan, fry the fish with the lemon for approx. 2 mins. on each side. Drizzle the reserved dressing over the fish, serve with the bulgur wheat salad.

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