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Steamed turbot and mixed vegetable parcels
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- 80 g extra virgin olive oil
- ¾ tsp salt
- ½ tsp ground black pepper
- 4 turbot fillets (120-200 g each)
- 1 - 2 lemons, zest and juice
- 200 g mixed vegetables (e.g. carrots, courgettes, celery stalks, turnips), cut in pieces as needed
- 6 sprigs fresh flat-leaf parsley, leaves only
- 50 g lemon juice
- 500 g water
- 400 g potatoes, peeled, cut in slices (3 mm)
- per 1 portion
- 1693 kJ / 404 kcal
- 30 g
- 19 g
- 23 g
- 2.3 g
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