Why is this the first time we have posted a recipe using Lemonette? (No. Seriously. WHY???) It's a delicious dressing and a perfect combo with the turbot and juicy oranges. Even better, this meal makes #happyhearts because it's so clean and healthy. For all of February, look out for recipes full of Tesse love that are good for your hearts!
What you need
4 turbot or halibut fillets, 6 ounces each
6 tablespoons Tessemae’s Lemonette Dressing
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground coriander
1 cup pitted green olives, halved
1 cup fresh parsley leaves
What to do
Heat your oven to 425. Place the turbot in a dish and coat with 2 tablespoons of the Lemonette. Sprinkle with the red pepper and coriander and season with salt. Let stand at least 15 minutes at room temperature or refrigerate, up to overnight.
Heat 1 tablespoon Lemonette in a large, nonstick skillet over medium high heat until very hot. Add the fish filets, rounded side down and cook until browned on the first side, about 4 minutes. Flip over and transfer to the oven until just cooked through, about 4 minutes more, depending on the thickness.
While the fish cooks, peel the oranges. Halve them lengthwise (from stem to stem) then slice them crosswise. Toss the orange slices with the olives, parsley, and 3 more tablespoons Lemonette. Spoon the salad over the fish and serve with more red pepper flakes and Lemonette.