Home Recipes Baked Turbot with Shallots & White Wine

Baked Turbot with Shallots & White Wine

Serves 4 Bake

Ingredients

  • 4 turbot fillets (about 6 oz each)
  • 2 shallots, thinly sliced
  • ½ cup dry white wine
  • 3 Tbsp olive oil
  • 4 sprigs fresh thyme
  • Kosher salt, black pepper, and lemon

Method

  1. Heat the oven to 400°F. Scatter shallots and thyme in a baking dish and pour in the wine.
  2. Season the fillets, place over the shallots, and drizzle with oil.
  3. Bake 12–14 minutes, basting once, until the fish is just opaque.
  4. Serve with the pan juices and a squeeze of lemon.

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