
Turbot with Watercress and Zucchini
Ingredients (12)
- 0.25 tsp black pepper
- 1 pinch crushed red pepper flakes
- 20 oz turbot or other white fish
- 4 tbsp olive oil divided
- 2 lbs frozen yellow squash and zucchini thawed and drained
- 1 lemon juiced
- 1 cup water
- 0.5 cup almond flour or all-purpose flour
- 2 sprig fresh thyme
- 1 tbsp balsamic vinegar
- 0.25 tsp salt
- 1 bunch watercress washed thoroughly and trimmed
Directions
Learn how to make this recipe at American Diabetes Association