a taste of France

Monkfish with peppers



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Ingredients


Monkfish Piperade

Monkfish with peppers

serves 4

prep time 20 mins

cooking time 30 mins

2 onions thinly sliced

2 to 3 tablespoons olive oil

1 yellow pepper cut into 1/2 in strips

1 red pepper cut into 1/2 in strips

1 green pepper cut into 1/2 in strips

1 to 2 cloves of garlic minced

1 small can of tomatoes

salt and pepper

1½ lbs of monkfish fillets

1 small French stick

oil for deep frying


Soften the onions in a saucepan containing 1 tablespoon of olive oil.

Add the garlic to the onions and cook gently for another 2 mins. Add the peppers and cook for 5 mins.

Then add the tomatoes and seasoning. Let the sauce simmer until reduced by half.

Cut the monkfish into cubes, Heat the remaining oil in a saucepan and fry the fish until browned lightly.

Transfer to an oven proof dish. Spoon the piperade over the top of the monkfish.

Heat through in a moderate oven 350f for 10 mins.

Meanwhile slice the French bread into 1/2 inch slices. Fry in the oil until golden brown.

Put the monkfish piperade into a serving dish and surround with the bread croutons and serve


Monkfish with peppers


monkfish with peppers picture


  • if you like the Monkfish with peppers try the mussels in wine
  • try the Fish souffle
  • Mussels in lemon cream recipe

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