Turbot with Roasted Vegetables and Pesto Drizzle
This is a date-night type of dinner (or really, it’s just a beautiful, easy meal that you can prepare on any night of the week for the grownups).
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Cooking tools:
- Saucepan
- Stove
- Colander
- Potato masher
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 to 1 and 1/2 pounds turbot fillets
- 1 red onion, sliced
- 4 to 6 cloves garlic
- 1/2 yellow squash, thinly sliced into half moons
- 1/2 red pepper, thinly sliced
- Gefen Olive Oil
- salt
- pepper
- dried basil
- dried oregano
- 1 pound (about 1 large) sweet potato, peeled and diced
- 3 tablespoons Gefen Olive Oil
- 1 teaspoon salt, or to taste
- pinch of coarse black pepper
- 1 tablespoon Tuscanini Balsamic Vinegar
- fresh pesto OR Gefen Basil cubes
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