Ingredients
4x200g/4x7oz turbot fillets
1 bunch spring onions, finely chopped
2 pinches of saffron threads
275ml/½ pint dry white wine
570ml/1 pint fish stock
50g/2oz butter
salt and freshly ground black pepper

Method
1. Preheat oven temperature to 190C/375F/gas 5.
2. Skin and fillet fish.
3. Place fish in ovenproof dish and season. Add saffron, pour over fish stock and wine and poach for 5-10 minutes.
4. Drain liquor into a pan and reduce by half. Keep fish warm.
5. Add butter and spring onion to reduced liquor, salt and pepper. Heat to blend.
6. Pour over fish and serve.
7. Serve with new potatoes and salad.