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Serves/Makes: 4

Ingredients:

• 2 turbot fillets, into 1-inch (2.5-cm) pieces
• 1 tablespoon (15 mL) butter
• 2 shallots, minced
• 1/2 pound (227 g) freshly minced mushrooms
• 1 tablespoon (15 mL) freshly chopped tarragon or
  1 teaspoon (5 mL) dried
• 1/2 cup (125 mL) dry white wine
• 1 3/4 cups (440 mL) warm spicy tomato sauce
• 3 tablespoons (45 mL) grated feta cheese
• Salt and pepper, to taste

How to cook:

• Melt butter into a large fry pan.
• Mix in turbot fillet pieces, minced shallots and mushrooms, tarragon and dry white wine.
• Cover with waxed paper; bring to a boil, over medium heat.
• As soon as mixture starts to boil, remove fry pan from heat; set aside for 1 minute.
• Remove fish pieces from fry pan; reserve.
• Transfer fry pan back over heat; heat for 2 to 3 minutes, over high heat.
• Stir in tomato sauce; generously season with salt and pepper.
• Boil for 2 to 3 minutes more, over high heat.
• Check for seasonings; well mix in fish pieces.
• Arrange mixture into individual shells or dishes; sprinkle with grated feta cheese.
• Broil for a few minutes.

This recipe for Turbot Feta Cheese Shells serves/makes: 4

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Main Ingredient: Turbot
Preparation Method: Broiled/Grilled