Turbot Feta Cheese Shells Recipe

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 Turbot Feta Cheese Shells:
  • 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

The Turbot Feta Cheese Shells recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Turbot (more Turbot recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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