Fresh Monk Fish Fillets
Stuffed Monkfish
Rosemary Sprigs
SAGE AND ONION STUFFED MONKFISH FILLETS
Tender juicy monkfish fillets filled with sage and onion stuffing; serve with your favourite seasonal vegetables.
Feeds 2 to 3 peopleShopping.
1 monkfish roast
Rosemary sprigs or your favourite herb
Extra virgin olive oil
Sea salt & pepper
Recipe
Remove the prepared fish from its pack and 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.
Serve with your favourite seasonal vegetables
