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TURBOT EN PAPILLOTE (Fish cooked in a pouch)

I love this way of cooking and serving fish, you can have the pouches made up ready for service, pop it in the oven, 12 minutes! And serve, letting the customers open the bag of goodies, and the beautiful aroma and perfectly cooked fish, looks rather flashy but so simple, it's a chefs dream on a busy nights service, but equally it's a cracking way of cooking for a dinner party at home, virtually stress free, and simple to prepare

This recipe will serve 4 people

Shopping list

  1. 4 tranche of turbot approximately 170g each (tranche is a cut on the bone, ask your fishmonger)

  2. 1kg of fresh live clams or mussels (or a combination of both)

  3. A splash of rapeseed oil

  4. 2 banana shallot peeled and finely chopped

  5. 4 garlic clove peeled and finely chopped

  6. A 250g block of butter cut into small cubes

  7. A good handful of fresh chervil, dill, or tarragon

  8. 150ml of dry white wine

  9. Squeeze of fresh lemon

  10. To serve (optional)

  11. New potatoes

  12. Green beans


1. Heat your oven to 210c

2. Cut 4 square pieces of large non stick baking parchment

3. Lightly oil each sheet

4. Put a turbot tranche in the centre of each piece