Best Turbot Over Lentils With Spinach Recipes

LENTILS WITH SPINACH

Lentils with Spinach image

This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

Steps:

In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g

LENTILS AND SPINACH

Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

TURBOT WITH LIME AND GREEN GINGER

Turbot With Lime And Green Ginger image

Provided by Moira Hodgson

Categories dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 fillets of turbot, about 6 ounces each
1 lime
2 tablespoons unsalted butter
1 teaspoon fresh ginger, grated
Coarse salt and freshly ground pepper to taste
1/4 cup white wine

Steps:

Pat the fillets of turbot dry with paper towels. Pare the lime in strips, without the pith, and blanch the peel. Remove the pith from the rest of the lime and cut the fruit into sections. Finely shred the blanched peel.
Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. Season with salt and pepper and add the wine. Meanwhile preheat oven to 160 degrees. Bring the mixture to boil on top of the stove.
Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). Remove the fillets and reduce the juices on top of the stove to form the sauce.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 0 grams, TransFat 0 grams

TURBOT OVER LENTILS WITH SPINACH

Turbot Over Lentils with Spinach image

This was a recipe I tried out for Mother's Day for the woman I consider to be the most amazing in the world. The whole story is available on my blog at http://seasaltnpepa.blogspot.com/2012/05/turbot-over-lentils-with-spinach-and.html.

Provided by Alexandra O'Brien @seasaltnpepa

Categories Fish

Number Of Ingredients 11

Ingredients

4 ounce(s) turbot
1 cup(s) dry white wine
1 - lemon
1 cup(s) dried lentils
1 package(s) baby spinach
2 tablespoon(s) olive oil
1 package(s) cherry tomatoes
1 tablespoon(s) shallot, diced
1 tablespoon(s) garlic, diced
2 tablespoon(s) italian parsley
2 tablespoon(s) fresh basil

Steps:

Cook lentils according to package directions. These really beef up as they cook, so don't underestimate one cup of the dried lentils. However, feel free to make more--you can always save for another meal. Once cooked, drain lentils and set aside.
Preheat oven to 400F. Meanwhile, marinate fish in white wine and lemon juice from the lemon. When the oven is heated, cook fish--it will take about 15 minutes, depending on how thick the fish fillets are. Cook to your own taste.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the shallots and garlic and cook until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until just wilted. Add the tomatoes, lentils, basil and parsley and stir. Cook until warmed through, about one minute. Add salt and pepper to taste; you can also add lemon juice at this point.
Serve by placing lentil mixture on a plate and putting fish on top.