Stuffed Turbot Provencal (Emeril Lagasse) Recipe

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Stuffed Turbot Provencal (Emeril Lagasse)
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Ingredients:

Directions:

  1. Tomato-Caper Beurre Blanc:
  2. In a bowl, combine the artichoke hearts, olives, olive oil, parsley, shallots, garlic, oregano, lemon peel, salt, and pepper and toss well. Let marinate for 2 hours at room temperature.
  3. Preheat the oven to 400 degrees F.
  4. Lightly season the fish on both sides with salt and white pepper. Set on a parchment-lined baking sheet, skin-side up. Spoon 1/4 of the artichoke mixture on the bottom half of each fillet.
  5. Fold the top half of the fillet over the filling. Bake until the fish is done, 12 to 15 minutes.
  6. For the Beurre Blanc: Combine the shallots and wine in a medium saute pan, and bring to a boil. Reduce heat to medium-low and simmer until reduced in volume by half, about 2 minutes. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Remove from the heat and season with the hot sauce and salt. Stir in the capers and tomatoes, and stir well. Adjust seasoning, to taste.
  7. Remove from the oven and transfer the fish with a spatula to 4 large plates. Spoon the Tomato- Caper Beurre Blanc over the fish and serve immediately.
  8. Boiled Artichokes:
  9. Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
  10. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemons and return to a boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
  11. Remove the large outer leaves from the artichokes and discard the spiky inner leaves. With a spoon, scrape the hairy choke from the hearts and discard. Reserve the leaves for another use.
  12. Yield: 4 artichoke hearts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 994.03 Kcal (4162 kJ)
Calories from fat 642.72 Kcal
% Daily Value*
Total Fat 71.41g 110%
Cholesterol 318.38mg 106%
Sodium 6561.2mg 273%
Potassium 1358.86mg 29%
Total Carbs 14.13g 5%
Sugars 2.37g 9%
Dietary Fiber 4.58g 18%
Protein 69.23g 138%
Vitamin C 29.6mg 49%
Vitamin A 0.6mg 19%
Iron 1.2mg 7%
Calcium 238mg 24%
Amount Per 100 g
Calories 62.21 Kcal (260 kJ)
Calories from fat 40.23 Kcal
% Daily Value*
Total Fat 4.47g 110%
Cholesterol 19.93mg 106%
Sodium 410.65mg 273%
Potassium 85.05mg 29%
Total Carbs 0.88g 5%
Sugars 0.15g 9%
Dietary Fiber 0.29g 18%
Protein 4.33g 138%
Vitamin C 1.9mg 49%
Iron 0.1mg 7%
Calcium 14.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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