Turbot with bok choy and chilli


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 300 g bok choy
  • 4 French shallots
  • 2 red chillies
  • 1 turbot, weighing 1.5 kg, cleaned by your fishmonger
  • 200 ml white wine
  • 200 ml olive oil
  • 2 lemons
  • Fine sea salt

1 baking dish

1 saucepan

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.

Preheat the oven to 180°C.

Lay the turbot in a baking dish, pour in the white wine and olive oil and scatter with the shallots and chilli. Bake for 20 minutes.

Reheat the bok choy in the cooking juices.

Serve with lemon wedges and sea salt.