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.
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
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