Cornmeal-Crusted Turbot with Tomato and Cucumber Salad

Serves 4
Time 35 min
Cornmeal-Crusted Turbot with Tomato and Cucumber Salad

This baked fish is crunchy on the outside and tender on the inside, and perfect served alongside a Mediterranean-inspired tomato salad with fragrant mint and dill. When using raw onions in a salad, rinse them first in water to remove much of their sharp bite.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    Olive oil spray
    3/4 poundboneless, skinless turbot fillets, cut in half lengthwise and patted dry
    3/4 teaspoonfine sea salt, divided
    1/4 teaspoonground black pepper
    2egg whites
    3/4 cupall-purpose flour
    1 1/2 cupsfine yellow cornmeal
    3 mediumtomatoes, cored and cut into thin wedges
    1English cucumber, halved lengthwise and thinly sliced
    1/4red onion, very thinly sliced, rinsed in cold water and drained
    1/4 cupchopped fresh mint
    1 tablespoonchopped fresh dill
    3 tablespoonslemon juice
    1 teaspoonground sumac

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Method

Preheat the oven to 400F.


Line a large baking sheet with parchment paper and lightly coat with spray oil.


Season fish all over with 1/2 teaspoon of the salt and pepper.


In a medium bowl, whisk egg whites until very foamy and thick.


Place flour and cornmeal in two separate wide, shallow dishes.


Working with one fillet at a time, dredge fish in flour, then egg whites and then cornmeal, shaking off the excess each time.


Arrange on the prepared baking sheet and coat generously with spray oil.


Bake in the top third of the oven until crisp and just cooked through, about 15 minutes.


Meanwhile, in a medium bowl, toss together tomatoes, cucumber, onion, mint, dill, lemon juice, sumac and remaining 1/4 teaspoon salt.


Serve salad alongside baked fish.

Nutritional Info

Serving Size

Calories

240

Total Fat

4g

Saturated Fat

0.5g

Cholesterol

40mg

Sodium

600mg

Total Carbohydrate

33g

Dietary Fiber

5g

Total Sugars

4g

Protein

19g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.