SAGE & ONION STUFFED MONKFISH
Tender juicy monkfish fillets filled with sage and onion stuffing; serve with your favourite seasonal vegetables.
Shopping list
2 monkfish tail fillets around 400 grams eachRosemary sprigs or your favourite herb
1 pack sage and onion stuffing
Extra virgin olive oil
Sea salt & pepper
Method
Prepare the stuffing as per the instruction on the pack and allow to cool.
Place the fillets on a chopping board, place the "top to tail" so that there is a thick end and tail end together.
Lay the stuffing mix on top of one of the fillets, cover the stuffing with the other fillet. Tie with string loosely so as not to disturb the stuffing.
Place on an oiled baking tray. Insert the rosemary sprigs under the string ties and season with salt and pepper.
Roast in a hot oven 180C) for 10 to 15 minutes; remove when cooked.
Place the fish on a warm tray. De-glaze the cooking tray with a little white wine and boil away most of the liquid.
Add chopped rosemary and fresh cream; blend in to a sauce. Remove any string from the fish and cut in to slices and dress with some sauce.
Serving suggestion
Serve with your favourite seasonal vegetables
