Description
Light and fresh, this Asian-inspired turbot dish is a delightful balance of savory and umami flavors. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1.5 lbs (680 g) whole cremini (baby bella) mushrooms
- 6 tbsp finely minced fresh ginger
- 2 cloves garlic
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- pepper
- salt
- 1.5 lbs (680 g) wild turbot fillets
Instructions
- Preheat the oven to 425°F (220°C).
- Thinly slice the mushrooms and spread them in a large 9×13 inch glass baking dish (filling about 3/4 of the dish). Add garlic, sesame oil, soy sauce, and 4 tablespoons of minced ginger; toss to combine. Season with salt and pepper.
- Roast for 15 minutes, tossing once or twice, until mushrooms are soft and juices have released. Remove from the oven and season with salt and pepper to taste.
- Slice the fish into 4-ounce pieces and season generously with salt and pepper.
- Rub the tops of the fish with the remaining minced ginger.
- Place the fish on top of the cooked mushrooms, spacing them apart by an inch, and bake for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately with sushi rice and sauteed baby bok choy or another leafy green.
Notes
- For a deeper umami flavor, use shiitake mushrooms instead of cremini.
- To prevent overcooking, use a meat thermometer to ensure the turbot reaches an internal temperature of 145°F (63°C).
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100