Pre-heat the oven to 220°C/425°F/gas 7 and grease and season a shallow baking tray. Place the turbot fillets in the tray, add the white wine and cover with buttered greaseproof paper. Place the tray into the pre-heated oven and the fish will begin to steam. They will take only 5–6 minutes to cook and will be just firm to the touch.
Meanwhile, heat a wok or frying-pan and add the butter