Monkfish en papillote
Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.
Tomato base (2 portions)
30g Olive oil
60g Shallot (diced)
1 Garlic (clove)
1 Chilli (no seeds, sliced)
10g Anchovies
240g Winter tomato
20g Olives (black)
20g Capers
Salt + pepper
Roast the tomatoes at 200C for 10 minutes to start the cooking process.
Sweat the shallots in olive oil, followed by the garlic, chilli and anchovies. Cook until the anchovies have melted.
Add the olives and capers, check seasoning.
Monkfish en papillote (2 portions)
1 500g Monkfish tail
Tomato base from above
50ml White wine
5g Parsley (chopped)
Have a hot tray in the oven at 180C. Close the papillote package as the video shows.
Place the papillote onto the hot tray in the oven for 8-12 minutes depending on size of the fish.
Take the fish out and leave to rest, pour the remaining sauce from the pouch into a pan. Slightly reduce and finish with chopped parsley.
