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  • Butter for greasing

  • 2 turbot fillets (hand size)

  • 2 strips of carrots

  • 2 strips of leek

  • Handful of chopped parsley

  • 1 tbsp fish stock

  • 1 tbsp white wine


  • 1.

    Rub the butter on the greaseproof paper and place the turbot fillet on to the

  • 2.

    Place the strips of vegetables and parsley onto the fillet and spoon over the fish stock and white wine.  Place the other fillet on top.

  • 3.

    Wrap the turbot in the greaseproof paper – loosely but securely and place in the oven for 12 minutes at 200C. ( The greaseproof paper will puff up in the oven and look like a Cornish pastie.) Remove from paper and serve.

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