Baked monkfish

This recipe for baked monkfish comes from France.  The monkfish is a firm-fleshed fish which is excellent for baking.  The dish can be served as a starter, main course or as a supper dish.  It is excellent for entertaining as it can be assembled in advance and then put in the oven 15 minutes before serving.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

450 gms          Monkfish   

2                    Shallots  - chopped finely        

30 gms            Mushrooms  - sliced thinly       

                      Pepper      

                      Salt          

                      Parsley  - sprigs       

60 gms            Butter       

60 ml              Wine  - dry white     

60 gms            Breadcrumbs  - fresh white      

Method

Remove the dark skin and bones from the monkfish.  Slice the fish thickly.

Cover the bottom of an ovenproof dish with most of the shallots and mushrooms.  Arrange the monkfish on top and season with salt and pepper, adding a little more shallot, the mushrooms, parsley, large pieces of butter and the wine.  Cover with breadcrumbs.

Cook in a very hot oven for about 15 minutes until the top is slightly browned and the sauce is reduced to a light syrup.

Serve.

Variations

This recipe can be used for cooking sole, whiting, cod, haddock and hake.

Wine recommendations

Needs a white wine.

Conventional

     Mâcon

Interesting

     Côtes de Gascogne blanc

     Entre-deux-Mers

     Picpoul de Pinet

     Riesling

Special

     Savigny-Lès-Beaune blanc