Recipe #4879
Turbot on spinach leaves with pear
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
2
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 bag of spinach leaves
- 1/2 Anjou pear
- 1 lime, juiced
- 2 tsp. (10 mL) maple syrup*
- 1 turbot
- 1 Tbsp. (15 mL) butter*, melted
- 1 pinch nutmeg*
- Salt and pepper to taste
- 1/4 cup (60 mL) white wine
Preparation
Remove the spinach stems; wash and poach the leaves quickly in boiling salted water.
Peel, core and cut the pear into 1/8 in. dice.
Gently spin the spinach dry and mix with all the other ingredients, except the fish and wine.
In an oven-proof dish, place the stuffing and top with the turbot. Season, pour in the wine, cover and cook on the barbecue or in the oven at 375ºF (190ºC) for about 12 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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