Turbot camper's style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Turbot fillet- cut into four |
| Pieces | ||
| Kosher salt to taste | ||
| Black pepper fresh ground | ||
| 4 | Sheets of aluminum foil- at | |
| Least four times bigger than | ||
| Fish | ||
| Non-stick vegetable spray | ||
| 4 | Italian roma tomatoes- | |
| Sliced lengthwise | ||
| 8 | Baby carrots, peeled and | |
| Blanched | ||
| 8 | Baby zucchini, blanched and | |
| Sliced in half lengthwise | ||
| 8 | Garlic cloves, peeled and | |
| Blanched for 30 seconds | ||
| 8 | Baby leeks or similar onion, | |
| Cleaned and roasted until | ||
| Soft | ||
| 12 | Basil leaves | |
| 4 | Springs thyme | |
| ½ | cup | Parsley leaves |
Directions
Season turbot on both sides with salt and pepper. Spray foil with nonstick spray. Lay the fish on foil and place the vegetables and herbs on top and all around the fish. Fold foil to seal and make a tight package. Roast in 350 degree oven for about 20 minutes or put on coals on grill for 15 minutes.
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A04 from The Phoenician and Executive Chef: James Cohen