Name: Monkfish in Creamy Tomato Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

Monkfish in Creamy Tomato Sauce Recipe

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Prep Time 5

Cook Time 20

Total Time 25

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

Keyword Fish recipes, Tomato sauce, Under 30 min