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Turbot en Papillote Recipe



HT CD MC 25mins


Turbot fillets flavoured with saffron and baked in a parchment parcel.


Serves 4

Prep & Cook Time:

25 mins

Recipe Tags:     Hot   Fish  seafood Alcohol  Main Course Gluten Wheat Dairy Free Eggless    



A little oil for greasing

4 x 100g/4ozTurbot Fillets
4 tbsp Dry White Wine
1 teasp Saffron Strands
1 teasp Five Spice



1.  Preheat the oven to 180C, 350F, Gas mark 4. Cut out four parchment paper circles at least 30cm/12 inches in diameter and lightly oil the centres, leaving a 5cm/2-inch border all the way around. Fold each in half.


2. Place the wine, saffron and five spice in a small bowl and mix well.


3. Open up the papers, place each turbot fillet on the greased part close to the fold and sprinkle with the wine mixture. 


4. Fold the other half of paper over, line up the edges then, starting at the wider part, begin folding the paper over itself. As you progress around the paper, you'll end with a pointy bit which can just be twisted and folded over/under. Make sure you leave enough space so the parcels can puff up during cooking. See pictures below showing on how to assemble papillote parcels. Place the parcels on a baking tray and bake for 15 - 20 minutes until the parcels are puffed and browning. Serve immediately.

End of instructions


Tips, Options and Substitutions


You can fold the papillotes into any shape you like – oblong would be good for this recipe

You can use aluminium foil instead of parchment paper

Add some finely chopped chilli for some heat


Serving Suggestions

Serve with new potatoes and wilted spinach

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How to assemble en papillote parcels - step by step pictures

Main Equipment required to make this Recipe


Parchment paper or aluminium foil

Mixing bowl

Baking tray


Key techniques required to make this Recipe

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Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to make this recipe






Related Recipes and Information

Fish/Seafood  Main Course Recipes

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General Fish Prep & Cooking Times  

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