Greendale Turbot with Prosecco

*This is a fairly quick recipe, so if you are planning to serve it with traditional vegetable side dishes such as roast potatoes, it’s worth getting the veg well under way before you start.*
To make the sauce, place a large, shallow pan over a medium-low heat and add the 50g butter. Let it melt, then add the prepared onion and cook for about five minutes, or until just softened. Turn the heat up to medium and pour in the dry white wine; let it bubble away, stirring regularly, until reduced by about half, then add the fish stock and cook for a further 5-10 minutes, until the liquid has again reduced by half. Next, pour in the cream and cook, stirring, until the sauce has reduced a little and thickened slightly. Take the pan off the heat and get a clean pan ready, then pour the sauce through a sieve into the clean pan. Season the sauce to your taste with salt and pepper, then set aside.
To cook the turbot, place a frying pan over a medium heat. When the pan is hot, add the butter, swirling it to coat the base of the pan as it melts, then place the fish fillets in the pan, skin-side down. Cook for two minutes, until the skin is crisp, then carefully turn each fillet over and cook for a further minute on the other side. Lift the cooked fillets out of the pan and into a dish, cover with foil and leave to rest while you finish the sauce. Return the sauce to the heat and warm through until barely simmering, then pour in the prosecco and stir until well combined. To serve, place one fillet on each plate, pour over the sauce, then scatter the chopped parsley across the top. Take to the table with any remaining sauce and your chosen vegetables.