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Healthy Recipe: Greek Baked Turbot Fillets



By Helen Chin Lui of The Healing Place in Medfield, MA 

Makes 4 servings
Prep time: 30 minutes
Cooking time: 10-12 minutes

Ingredients:
-4 (6 oz each) turbot fillets
-1 can (18 oz) cannellini beans, rinsed and drained
-5 teaspoons fresh squeezed lemon juice
-1 or more garlic clove(s), minced
-1 medium onion, chopped
-1/2 teaspoon dried oregano leaves
-1 tablespoon olive oil
-1 cup fresh parsley, chopped
-4 plum tomatoes, chopped
-Salt and ground black pepper to taste

Directions:
1. Preheat oven 400 degrees.
2. Tear 4 large square of tin foil large enough to accommodate fish and other ingredients.
3. In a medium saucepan, combine oil, onions, garlic, oregano leaves, and 1 teaspoon of lemon juice. Cook over medium heat stirring frequently until onions are soft (5-10 minutes.) Add a little water if necessary to prevent sticking. Cool and set aside.

Assemble 4 fish bundles:
*On each tin foil, start the layering process:
First layer: Spread a couple of tablespoon of the cooked onion mixture.
Second Layer: On top of onion mixture, add a layer of beans, parsley, salt and pepper.
Third Layer: Place one turbot fillet on top.
*Fold foil into package, and bake for about 10-12 minutes or until fish is done.
*Carefully open each bundle (watch out for steam!!) and sprinkle the top with chopped tomatoes and 1 teaspoon of lemon juice.
Can be served with rice and salad. Note: If you cannot find Turbot fish, substitute with either cod, haddock, flounder or yellow pike.

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