Steamed Turbot Fillets With Potatoes And Turnips

Heat a heavy-bottomed covered pan with about a tablespoon of oil and cook the onions over medium-low or low heat until translucent and lightly caramlized, about 6-8 minutes. Clear aside the onions from the center of the pan and add the potatoes and turnips, along with another splash of oil if necessary. When vegetables begin to crisp up, add the tomatoes and smashed garlic to the pan. Cook, stirring frequently, for another 2-3 minutes and season with salt and pepper. Once the potatoes are about halfway to becoming fully cooked, place the pieces of fish on top of everything in an even layer, making sure that none touch the bottom of the pan. Squirt with lemon, reduce heat to medium-low, and cover.

Let cook for about 10 minutes without opening. Once opened, inspect fish to see if each piece is completely opaque (cooked) rather than translucent (not cooked). Top with remaining lemon juice, parsley and transfer to plates to serve.Cost Calculator1 large turbot fillet (at $7.99 on sale at Whole Foods): $5.001 lb purple potatoes (from Windfall Farms): $1.501/4 lb golden baby turnips (from Windfall Farms): $0.38small handful (5-

grape tomatoes (at $4/carton): $1.001 red onion: $0.301 bunch parsley: $2.001 lemon: $0.33olive oil, 2 cloves garlic, salt, pepper: $0.30Total: $10.81Health Factor

Three brownie points: A solid score, thanks to well-rounded nutrition and minimal yet healthy fats. Like omega-3, found in all seafood, and heart-happy olive oils instead of butter (an all too common accompaniment for all seafood). If you see wildly colored potatoes instead of just white or yellow-fleshed and especially if theyre the same price as the aforementioned, as at so many Greenmarket farms then by all means, stock up, theyre slightly higher in antioxidants. Turnips too are no slackers when it comes to vitamins, providing fiber, potassium, and lots of Vitamin A.Green Factor

Seven maple leaves: The intent was to keep this meal as close to the season and local specialties as possible, but alas, some things just get tossed in sometimes. Like the grape tomatoes, a total last-minute add, but one that really gave the dish the sweetness and acidity that it needed. That, and the lemon, which is far from local or seasonal around here as well. The first run of this recipe with hake kept the main protein within state distance, caught in Long Island by Pura Vida Fisheries; though the turbot was US Pacific wild-caught, according to Whole Foods. But the most important thing to consider with fish is perhaps not locality, but its state of endangerment due to overfishing. And it is only from checking in the aftermath on Seafood Watch that I find that Atlantic hake is indeed overfished. Good to know.