Turbot with bok choy and chilli

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

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