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4
Easy
By Gary Rhodes
Published 1994
Once you have all the ingredients together for this, it’s so quick and easy to cook. This is my own version of a Chinese stir-fry for fish. If you find turbot too expensive or difficult to buy, you can substitute cod, or any of your favourite fish.
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