Saffron, 5 Spice Parchment Baked Turbot Recipe
Servings: 1
Ingredients
- 4 x Turbot fillets approximately 175g, (6oz) in weight
- 4 Tbsp. Dry white wine
- 1 tsp Saffron strands
- 1 tsp Chinese 5 spice
- 4 x Parchment paper circles 28cm, (11 inches) in diameter
- 1 Tbsp. Extra virgin olive oil
- 25 gm Butter, (1oz)
- 1 x 300 gram pac pak choi, cut in halves
- 1 x 125 gram pac shiitaki mushrooms, cut into quarters
Directions
- Preheat the oven to 180C, 350F, Gas mark 4
- Place each turbot fillet on a circle of parchment paper and sprinkle over 1 Tbsp. of wine, some saffron and chinese five spice. Wrap the parchment paper round and tuck under to create a parcel.
- Repeat this process till all the turbot is wrapped. Place on a baking tray and cook for 10-12 min.
- Prior to the fish being cooked; heat the extra virgin olive oil in a wok or possibly large frying pan till very warm. Then add the mushrooms and pak choi and saute/fry till softened, but not limp. This will take approximately 3-4 min.
- To serve:Pile the mushroom and pak choi mix onto individual serving plates and top with the turbot fillets, drizzling over the cooking liquor from the fish. Serve immediately.
- NOTES : A quick and easily prepared meal comprising of baked turbot with pak choi and mushrooms
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 335g | |
| Calories 515 | |
| Calories from Fat 332 | 64% |
| Total Fat 37.56g | 47% |
| Saturated Fat 15.59g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 323mg | 13% |
| Potassium 742mg | 21% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 0.86g | 1% |
| Protein 22.76g | 36% |
