Saffron, 5 spice parchment baked turbot

Yield: 1 servings

Measure Ingredient
4 \N Turbot fillets approximately 175g; (6oz) in weight
4 tablespoons Dry white wine
1 teaspoon Saffron strands
1 teaspoon Chinese 5 spice
4 \N Parchment paper circles 28cm; (11 inches) in
\N \N ; diameter
1 tablespoon Olive oil
25 grams Butter; (1oz)
1 \N 300 gram pac pak choi; cut in halves
1 \N 125 gram pac shiitaki mushrooms; cut into quarters



Preheat the oven to 180C, 350F, Gas mark 4 Place each turbot fillet on a circle of parchment paper and sprinkle over 1 tablespoon of wine, some saffron and chinese five spice. Wrap the parchment paper round and tuck under to form a parcel.

Repeat this process until all the turbot is wrapped. Place on a baking tray and cook for 10-12 minutes.

Prior to the fish being cooked; heat the olive oil in a wok or large frying pan until very hot. Then add in the mushrooms and pak choi and saute until softened, but not limp. This will take approximately 3-4 minutes.

To serve:Pile the mushroom and pak choi mixture onto individual serving plates and top with the turbot fillets, drizzling over the cooking liquor from the fish. Serve immediately.

Converted by MC_Buster.

NOTES : A quick and easily prepared meal comprising of baked turbot with pak choi and mushrooms

Converted by MM_Buster v2.0l.

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