Turbot Fillets With Herbs and citrus en Papillote

Turbot Fillets With Herbs and citrus en Papillote
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 4 x 5 oz
    (4 x 150 g)

    fresh turbot filets

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    lemon, sliced

  • 1

    lime sliced

  • 1

    orange sliced

  • 2 Tbsp.
    (30 mL)

    white wine

  • 1

    garlic clove, chopped

  • 1/4 cup
    (60 mL)

    fresh herbs mixture of dill, chives and tarragon

  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1 Tbsp.
    (15 mL)

    citrus rind, lemon, lime, orange

  • To taste Salt and pepper

Preparation

Preheat the oven to 180°C (350°F).

Pat fish dry to remove excess moisture.

Brush the turbot filets with the oil.

Place the citrus slices on a 4 sheet of aluminum foil and cover with the fish.

Add the remaining ingredients.

Wrap the filets in the aluminum foil and bake10 minutes until the flesh becomes opaque.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007