Fish Fillets Veronica’s- Style

See also Thai Fish Cakes

Ingredients For The Dish:

  • 1 pound [454 g] frozen turbot fillets
  • 1/4 cup [60 mL] minced green onion
  • 2 tablespoons [30 mL] finely chopped parsley
  • 1/4 teaspoon [1 mL] tarragon
  • 1/2 teaspoon [2.5 mL] chervil
  • 1/2 teaspoon [2.5 mL] dry white wine
  • 1 cup [250 mL] water
  • Salt


  • 1 cup [250 mL] cooking liquids
  • 1/3 cup [80 mL] milk
  • 2 tablespoons [30 mL] butter
  • 2 tablespoons [30 mL] flour
  • 1/2 cup [125 mL] seedless green grapes, halved

Directions For The Dish:

Arrange frozen turbot fillets into an oven-safe dish.

Sprinkle with minced green onion, chopped parsley, tarragon, chervil and a little salt.

Pour in dry white wine and water.

Bake into a preheated 450°F [230°C] oven for 15 minutes, until the flesh has turned opaque and can easily be broken-up with a fork.

Transfer fish fillets onto a warm serving plate, reserving cooking liquids; keep fish warm.

Prepare sauce.

See also Fish Japanese-Style

Pour hot sauce over fish fillets.

Broil until golden brown.

Decorate with remaining green grape halves.



Over high heat, reduce cooking liquids to 1 cup [250 mL].

Drain through a sieve; pour in milk.

Melt butter; mix in flour.

Pour in drained cooking liquids, stirring, until thick and smooth.

Delicately mix in 1/3 cup [80 mL] green grape halves, reserving remaining grape halves to decorate.


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See also Swordfish and Pineapple Skewers on Cous Cous