This white wine with its classic floral tones descends from the French grape variety of Viognier. The full-bodied flavor perfectly complements the subtlety of the turbot.
Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.
Now, mix everything in a large bowl with breadcrumbs, mustard, olive oil, and salt and pepper. Add water to the mixture until it forms a spreadable panade.
Spread the panade evenly over the fish fillets.
Next, place the fish on a lined baking tray and bake in a preheated oven at 220°C /430°F for approx. 8 – 10 min until golden.
Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.
Sauté Swiss chard in some oil with a crushed garlic clove. Add cherry tomatoes and sauté, seasoning with nutmeg and salt and pepper. Serve by placing a baked fish fillet on top of Swiss chard.