Ingredients

• 4 (7-ounce) turbot fillets
• 8 ounces creme fraiche
• Salt and freshly ground black pepper
• 2 (4-ounce) pieces Camembert
• 8 ounces butter
• Salt and pepper

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Instructions

1. Preheat oven to 400 degrees F.
2. Butter 4 (8-inch) oval ramekin molds and sprinkle with salt and pepper. Place the fish in the molds, add approximately 3 tablespoons of creme fraiche on top of each fish, and season with salt and pepper. Slice the Camembert and cover the top of each dish with a few slices. Bake for 15 minutes.