This recipe can be adapted to be used with whatever fish is on your plan and tastes wonderful in the summer.
Ingredients:
1 serving of turbot
1 serving of Frisée
1 serving of Papaya
Vegetable Broth
1 slice of Rye bread
Salt and pepper
Preparation:
Cut fresh turbot fillet into medium-sized pieces, pepper and cook in a pan on each side for two to four minutes, depending on the thickness, just before serving. Clean the Frisée, wash and spin dry and cut into strips. Peel the papaya, remove the seeds, and cut the pulp into slices. Mix both together, season with salt, pepper and some broth. Cut toasted bread into cubes and add to the salad. Enjoy!
Metabolic Balance Blog 