Monkfish in Creamy Tomato Sauce Recipe

Monkfish in Creamy Tomato Sauce Recipe

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Holidays, Main Courses, Seafood
Servings 4

Ingredients
  

  • 14 oz-11/4 lb oz (425-625 g) monkfish, cut into 1-11/2 inch (2-3 cm) pieces
  • 2 oz (50 g) plain flour
  • 2 tablespoons sunflower oil
  • 2 oz (50 g) butter
  • 10 fl oz (300 ml) white wine
  • 6 small tomatoes, skinned, deseeded and chopped into quarters
  • 6 fl oz (175 ml) double cream
  • 3 tablespoons snipped chives
  • Salt and pepper

Instructions
 

  • Coat the fish pieces with the flour and season with salt and pepper. Heat the oil with the butter in a saucepan, add the fish and fry gently for 4—6 minutes or until cooked. Set the fish aside and keep warm.
  • Pour any excess oil out of the pan. Add the wine and boil hard until reduced by half. Add the tomatoes, cream and chives and boil for 2 minutes. Season to taste, stir in the monkfish and serve immediately.
    Monkfish-in-Creamy-Tomato-Sauce-Recipe-easy-seafood-calories-nutrition-facts-high-protein
    Monkfish-in-Creamy-Tomato-Sauce-Recipe-easy-seafood-calories-nutrition-facts-high-protein
Keyword Fish recipes, Tomato sauce, Under 30 min