Turbot Piccata Baked in Parchment (fish filet in butter lemon-caper sauce)
There are hundreds of ways to cook a fish filet. This is easy, tasty and sure to impress your company. Turbot Piccata (fish filet in butter lemon-caper sauce) is my favorite “fancy fish” presentation.
Gather your ingredients:
2 Turbot filet, salt & pepper, 1 shallot, 2 cloves of garlic, handful of mushrooms, juice of 1 lemon, 1/4 cup of white wine, 2 tablespoons of capers, olive oil, 2 generous pats of butter and parchment paper. Preheat oven to 400 degrees.
Start by mincing the garlic and shallot. They should be a small dice, and you can mix them together and finish the dice even finer. Add the mix to a small bowl.
Rub the filet with a little olive oil, then sprinkle with salt and pepper. Repeat on both sides of fish. If you don’t have any turbot, you can use any flaky white fish. Tilapia, catfish, cod, trout, orange roughy, snapper, sea bass – just about any white fish will do.
Slice your mushrooms into 1/4 inch slices. Don’t dice them too much- you want to be able to recognize them as mushrooms. If you have mushroom haters at home, you can leave them out.
Because the packets are made individually, you can make them to order for fussy eaters. You can even make them with just a pat of butter & dash of white wine for your most picky eater.
In a small bowl combine shallot, garlic, mushrooms, capers, lemon juice, wine and ¼ tsp each of salt and pepper. Toss lightly and add another teaspoon or two of olive oil.
Cut the parchment paper into 2 10 x 10 inch squares. Fold in half and lay the edge of the fish filet along the fold, centered vertically. Pile half of the mixture on top of the filet and add the pat of butter on top.
Roll up the edges of the parchment and place the packet on a baking sheet. Bake for 15 -20 minutes. Makes 2 servings.