Turbot En Papillote Recipes

TURBOT FILLETS WITH HERBS AND CITRUS EN PAPILLOTE

Turbot Fillets With Herbs and citrus en Papillote image

Provided by Metro

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

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

Steps:

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.

TURBOT WITH BROWN BUTTER AND CAPERS

Turbot with Brown Butter and Capers image

Provided by Bobby Flay

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 turbot fillets
Kosher salt and freshly ground black pepper
2 to 3 tablespoons canola oil
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup dry white wine
1/4 cup drained capers
1 lemon, juiced and zested
1/4 cup chopped fresh tarragon, plus 4 sprigs, for garnish

Steps:

Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

FISH EN "PAPILLOTE"

Fish En

A delicious, easy, and very quick way to prepare fish. It uses aluminum foil as the "papillote", which makes it very easy, and cleanup is even easier! You can use monkfish, black sea bass, grouper, red snapper, turbot, perch....I haven't made it w/ salmon, but it would probably work with that too. If you are watching your cholesterol and don't want to use butter, you can substitute olive oil for it instead.

Provided by xtine

Categories < 30 Mins

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 fish fillets
2 teaspoons olive oil
2 tablespoons unsalted butter, diced
2 green onions, bias cut & chopped into pieces
2 sprigs parsley
2 slices yellow onions, thinly sliced
8 grape tomatoes, halved
1 garlic clove, sliced
1 tablespoon white wine
1 tablespoon lemon juice
1 lemon, zest of
2 teaspoons capers, drained
salt
pepper

Steps:

Preheat oven to 425 degrees.
Rinse fillets under cold water & dry on paper towels. Tear off two 15" pieces of aluminum foil & drizzle 1 teaspoon olive oil onto half of each piece of foil.
Pick up one of the fillets & slide it around in the olive oil to coat. Repeat w/ the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each side of each fillet w/ salt & pepper, drape w/ scallions, parsley & onions, and sprinkle on garlic, lemon zest & capers.
Sprinkle each fillet w/ 1&1/2 tsp lemon juice and 1&1/2 tsp white wine and top each with (pieces of) one tbsp of butter. Place the grape tomatoes, cut side down, on top of each fillet.
Fold each foil sheet over the fish & vegetables. Fold and crimp the edges to seal them and make tight packets. Place the packets on a cookie sheet w/ sides and bake for 8 minutes.
Remove from the oven. Place each foil packet in a soup plate or bowl, & open by slitting the uncrimped side with a knife or scissors, and gently slide the contents, with its liquid, into the dish.
Serve immediately.

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