Rock Turbot (3-4 portions per 500g pack)
Baked Rock Turbot
Ingredients
- 3 to 4 Rock turbot fillets about 150/170g each
- salt and pepper
For the white wine lemon butter sauce
- 4 tablespoons butter
- 1 shallot finely chopped
- 2 garlic cloves minced
- ¼ cup white wine
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard or Worcester
- ¼ teaspoon red pepper flakes
- 1 lemon sliced
- fresh dill for garnish
Instructions
- Preheat the oven to 205c.
- Season both sides of the Rock turbot with salt and pepper then place them in a baking dish.
- Melt the butter in a saucepan over medium heat
- Add the shallot and garlic and cook for 1 minute.
- Add the wine and boil for 2 to 3 minutes to reduce the wine.
- Remove from heat and stir in the cream, lemon juice, Dijon mustard, and red pepper flakes.
- Pour the sauce over the fish, place lemon slices on top and bake for 10 to 12 minutes or until it flakes easily with a fork. (Thicker fillets will need to bake for 15 to 20 minutes).
- Garnish with fresh dill.
Prep: 10 minutes
Cook: 12minutes
Servings: 3- 4
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