Baked Turbot with Mushrooms and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 grams turbot fillet
- 12 Cherry tomatoes
- 2 small, white onions
- 200 grams shiitake mushrooms
- olive oil
- 60 milliliters dry white wine
- Sea salt
- 1 tsp Coriander
- In addition
- Fish sauce
- scallions
Preparation steps
1.
Preheat the oven to 200 ° C convection.
2.
Rinse turbot, pat dry and cut into four equal portions. Rinse tomatoes and remove stalks. Peel onions and cut into wedges. Clean mushrooms and cut in halves or quarters, depending on size.
3.
Prepare four sufficiently large pieces of foil (about 20 x 30 cm) (approximately 8 x 12 inches) and brush in the middle with a little oil. Place fish in the middle of each foil and spread mushrooms, onions and tomatoes around. Drizzle with wine (holding up foil edges) and olive oil, season with salt and crushed coriander. Seal foil over the fish and vegetables tightly and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
4.
Open just before serving and season with a little fish sauce. Garnish with chopped chives and serve.
