Monkfish with tomatoes & crème fraîche
Cook monkfish simply with herbs and serve with fried tomatoes and their creamy juices
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Top and tail the tomatoes then cut through the middle so that you have thick rounds. Heat the butter in a large frying pan until foaming. Season the tomatoes and cook gently for around 10 minutes on one side, then turn the tomatoes over and cook on the other side for 3-4 minutes. Add the anchovy to the pan.
- Heat a little olive oil in another pan and add the rosemary and bay leaves. Season the fish then fry for 6-8 minutes until cooked through. Add the crème fraîche to the tomatoes, turn the heat up a little to simmer, then taste and season if needed.
- Spoon the tomatoes and the juices onto warm plates and cut the monkfish into rounds to serve.
PER SERVING
354 kcalories, protein 26.6g, carbohydrate 6.9g, fat 24.6 g, saturated fat 13.6g, fibre 2g, salt 0.75 g
Recipe from olive magazine, September 2010.
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Ingredients
- 8 plum tomatoes
- 50g butter
- 4 anchovy fillets, finely chopped
- olive oil
- 1 stick rosemary
- 2 bay leaves
- 4 pieces skinless fillet monkfish , about 150g each
- 100g crème fraîche
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 8 plum tomatoes
- 50g butter
- 4 anchovy fillets, finely chopped
- olive oil
- 1 stick rosemary
- 2 bay leaves
- 4 pieces skinless fillet monkfish , about 150g each
- 100g crème fraîche
PER SERVING
354 kcalories, protein 26.6g, carbohydrate 6.9g, fat 24.6 g, saturated fat 13.6g, fibre 2g, salt 0.75 g
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17 September 2010
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