This a great dish. Can also be made with other white fish
Preparation time 25 minutes
Cooking time 20 minutes
- 2lb (1kg) monkfish
- 2 tablespoon oil
- 1oz (25g) butter
- 1 14oz tin plumb tomatoes
- 1 onion, peeled and sliced
- 1 clove garlic, peeled and crushed
- 8oz (225g) asparagus tips
- ¼ pint (120ml) dry white wine
- 4 tablespoon plain flour
- ½ pint (300ml) fish stock, use the bones and trimmings for the stock
- 3 tablespoons double cream
- Parsley to garnish
Fillet the fish by cutting down either side of the bone, remove any membranes. Cut the fish into chunks. Heat the butter and oil in a heavy based pan, asdd the tinned tomatoes, garlic, onion and asparagus. Cook until just beginning to brown. Remove from the pan onto a plate and put to one side.
Season fish with salt and pepper and lightly dust with flour. Melt the remaining butter and oil in a heavy based pan, add the fish and brown all over. Remove and set aside.
Add the wine to the hot pan, scraping up any residue from the bottom. Simmer for 2 minutes, and then return the vegetables and fish to the pan. Pour in the fish stock, bring to the boil, cover and simmer for about 15 minutes, until the fish is cooked. Finally stir in the lemon juice and cream.
Serve at once with baby new potatoes.