Red wine (and port if you fancy) adds some lovely warmth to this delicious dish
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Place the turbot on a buttered tray, season and brush with the melted butter. Place under a hot grill for 2 minutes then transfer to the oven and cook for 6-8 minutes or until cooked through
While the fish is cooking make the sauce. Pour the wine (and port if using) into a small pan and reduce over a high heat until the liquid begins to look sticky. Add the cream and bring back to the boil. To finish the sauce, whisk in the diced butter a little at a time, do not let the sauce boil while adding the butter (it’s best to move the pan off and onto the heat as you whisk in the butter).
Also while the fish cooks, steam the green beans, fry the mushrooms in the olive oil and heat the sweetcorn.
To serve, spoon the sweetcorn and green beans into the centre of 4 plates. Top with the turbot, place the mushrooms around the side and spoon over the sauce. Garnish with parsley and serve.