Turbot fillets with bulgur wheat salad

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 428 Kcal, 31g Protein, 27g Carbohydrates, 21g Fat


  • Dressing
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • 0.5 bunch tarragon, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 0.5 lemons, all of the juice
  • a little pepper
  • Bulgur wheat salad
  • 1 tbsp olive oil
  • 1 red onions, thinly sliced
  • 3 dl water
  • 1 cucumber, quartered lengthwise, sliced
  • 0.5 tsp salt
  • 100 g bulgur
  • 50 g dried tomatoes in oil, drained, cut into thin strips
  • Fish
  • 0.5 organic lemon, thinly sliced
  • 0.5 tbsp sugar
  • 4 turbot fillets turbot fillet (each approx. 150 g)
  • a little pepper
  • 0.5 tsp salt
  • oil for frying

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  • Dressing

    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.
  • Fish

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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