1 baking dish
1 chopping board
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.
Lay the turbot in a baking dish, pour in the white wine and olive oil and scatter with the shallots and chilli.
Reheat the bok choy in the cooking juices.
Serve with lemon wedges and sea salt.
© 2017 All rights reserved. Published by Murdoch Books.