Ingredients (2 Servings)

1 turbot (1-1.5 kg Approx)

2 cloves of garlic

Parsley to taste

12 baby artichokes (frozen)

Olive oil

Nutritional values (per serving)

Calories473 kcal
Fat17 g
Sodium514.0 mg
Carbohydrates8 g
Protein68 g
Phosphorus1587 mg
Potassium4 mg
Liquid472 ml


Turbot: if you don’t want to cut it yourself, you can ask fishmonger to remove 4 loins of 1 turbot.

 The artichoke garnish:
− Pick the artichokes according to the cooking technique recommended for hemodialysis patients, soak for 3-4 hours and drain them very well.
− Once defrosted, cut the artichokes in half and saute them with oil.
− Finally, add on little white wine and let it reduce for 5 minutes over medium heat.

In a hot pan or grill, add on olive oil and cook the turbot fillets on both sides for 4 minutes (starting with the skin).

While cooking, mince garlic and parsley.

When you have done the fish on both sides, add on garlic and minced parsley on the meat side.

Plate the fish together with the artichokes.