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Turbot with bok choy and chilli

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 300 g bok choy
  • 4 French shallots
  • 2 red chillies

Method

Slice the bok choy into thick strips, blanch in boiling salted water for 10 minutes, then refresh under cold water.

Peel and finely chop the shallots and chop the chillies.

Preheat the oven to 180°C.

Lay the turbot in a baking dish, pour in the white wine and ol

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