Turbot en papillote is a fancy term for cooking turbot or other white fish in a pouch, usually parchment paper sealed tight, with herbs and other ingredients.
ThisWeek staffers answer the question: Would you order turbot en papillote?
Dennis Laycock: I never met a fish I didn't like, so sure.
Lisa Proctor: Google mentions anchovy butter for this. No, not happening.
Scott Hummel: Even after Googling it, I still have no clue what it is. So no.
Neil Thompson: I'd have to know what it is first. Google says turbot is a cold-water flatfish, so, yes.
Andrew King: I'm not sure I've ever encountered a fish dish that I didn't like, so I would definitely try it.
Abby Armbruster: Yes. I've made it before years ago through a children's cookbook and it was great. I would have no issues with ordering it from a restaurant if I still ate fish.
Lee Cochran: Probably a better question is, have I ever heard of it?
Nate Ellis: Possibly, if I knew what it was.
Sarah Sole: No, my friend.