This beautiful fish dish is fitting for Yom Tov-but it’s also a complete meal for any day of the week.
The truth is, I originally made this because I hadn’t planned what to make. I had picked up some fish–but hadn’t decided on a recipe. Time was short. Dinner had to be served.
Next–I wanted to add some elements to make it look like I really worked hard–and also make it look like there’s no restaurant that’s better than home.
That’s all you need for a great mash (obviously a lot of olive oil vs. a little olive oil helps).
Now it’s time to plate.
Then comes our fish. Then our thinly sliced roasted veggies.
Finally–the finishing touch is the dots of pesto around the plate. You can use prepared pesto or simply mix some basil cubes with olive oil, salt, and perhaps garlic. There’s an actual recipe for basil cube pesto in this post. (If your prepared pesto is too thick for drizzling, thin it out with some olive oil or a bit of water).
That’s it–your fish is ready to serve. And it’s more beautiful than a restaurant dish. And–this fish is completely customizable. Use ANY fish you like, they’ll all work. Use ANY size fish you like–depending on if you want small, appetizer-sized portions or main dish portions. I don’t, though, want to choose fish that is too thin–then it’s ready before the veggies.
The most important thing to note about this dish is: Yes, YOU can plate like this. Want to know how to warm your puree up on Yom Tov? See this post.
Turbot with Roasted Veggies & Sweet Potatoes
Ingredients
- 1½ lbs turbot fillets
- 1 small zucchini, cut into thin strips
- 1 small yellow squash, cut into thin strips
- 1 red onion, cut into thin strips
- 1 red or orange pepper, cut into thin strips
- salt, black pepper, and olive oil, for sprinkling
Sweet Potato Puree:
- 1 lb sweet potato cubes
- olive oil
- salt
- prepared pesto
Instructions
- Begin by boiling sweet potatoes in a saucepan until they are very soft and easily mashable. Drain. In a bowl, mash sweet potatoes with olive oil and salt to taste until smooth.
- Prepare the fish. Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place veggie strips on one side of the baking sheet. Place fish on the other. Sprinkle the whole baking sheet with salt, pepper, and olive oil. Bake for 20 minutes. Once tray comes out of the oven, splash veggies with balsamic vinegar and mix.
- Plate the dish. Swirl sweet potatoes on your plate. Top with fish, then veggies. Dot plate with some pesto.
Woow soo delicious thank you!!
Thanks for the feedback!
This recipe was absolutely delicious!! Thank you so much!