Turbot in Fruity Papillotes Recipe

Ingredients:

4 turbot fillets (150g each)
1 orange, zested and juiced
1/2 lemon, zested and juiced
1 lime, zested and juiced
2 tablespoons of olive oil
2 tablespoons of honey
1 tablespoon of chopped fresh thyme leaves
Salt and freshly ground black pepper
4 x 30cm squares of greaseproof paper
4 x 30cm squares of aluminum foil

Instructions:

Preheat the oven to 200°C (400°F).
Season the turbot fillets with salt and freshly ground black pepper and set aside.
In a small bowl, whisk together the orange, lemon, and lime zest and juice, olive oil, honey, and thyme leaves.
Take a piece of greaseproof paper and fold it in half to make a crease down the center. Open it again and repeat with the aluminum foil.
Place a turbot fillet on one half of the greaseproof paper, skin side down, and spoon over a quarter of the sauce on top of it. Fold the greaseproof paper over to enclose the fish and twist the ends tightly to seal.
Repeat the process with the remaining turbot fillets and sauce.
Place the papillotes on a baking tray and bake in the preheated oven for 12-15 minutes or until the fish is cooked through.
To serve, place each papillote on a plate and carefully open. Serve with steamed rice and a salad.

Verdict:

This turbot in fruity papillotes recipe is perfect for those who want a healthy yet flavorful meal. The combination of citrus and honey gives the fish a sweet and tangy taste, while the thyme adds a lovely herby aroma to the dish. The papillotes are also a fun and creative way to serve the fish, making it more enjoyable to eat. Definitely a recipe worth trying!