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Turbot Baked with Fennel & White Wine

Serves 2

Ingredients:


  • 2 Turbot fillets
  • 1 large Fennel bulb - sliced thick
  • 1 tbs Olive Oil
  • 2 tbs White Wine
  • Salt & Pepper
  • A few dots of butter


Method:


  • Put a baking tray into an oven at 180 (or a bbq over indirect heat) with a little oil, salt and pepper for about 15 minutes
  • Move the fennel to 1 side and add the Turbot skin side down, pour over the wine and season - Bake for 15 minutes. Do not overcook!
  • Remove and dot with butter and rest for 5 minutes
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