Turbot in Papillote, Mediterranean-style Recipe
Turbot in Papillote, Mediterranean-style
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 5 + 5-10 minutes depending on the size of the turbot

Difficulty: Easy
Chef's Note

Serve with a salad, tomato rice, or pasta with pesto.

For 4 servings

- 4 x 175 g turbot fillets
- 4 green onions, minced
- 1 lemon
- 50 ml olive oil
- salt and pepper
  1. Preheat the oven to 225 °C / 450 °F.
  2. Peel and finely dice the zucchini.
  3. Sauté the diced zucchini and green onions in 2 Tbsp. oil for about 5 minutes over medium heat.
  4. Cut the tomatoes into wedges and seed. Cut the flesh into fine dice.
  5. Peel the lemons and cut the flesh into fine dice.
  6. Spread 4 pieces of aluminum foil out on a work surface.
  7. Place a fillet of turbot on each.
  8. Cover each with the zucchini-green onion mixture, tomato and lemon.
  9. Season and drizzle with oil.
  10. Close up the packets tightly. Cook in the oven for 5-8 minutes, depending on the size of the fillets.
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