Recipes:Monkfish with tomatoes & crème fraîche
Monkfish with tomatoes & crème fraîche

Cook monkfish simply with herbs and serve with fried tomatoes and their creamy juices

Ingredients

  • 8 plum tomatoes
  • 50g butter
  • 4 anchovy fillets, finely chopped
  • olive oil
  • 1 stick rosemary
  • 2 bay leaves
  • 4 pieces skinless fillet monkfish , about 150g each
  • 100g crème fraîche

Method

  1. Top and tail the tomatoes then cut through the middle so that you have thick rounds. Heat the butter in a large frying pan until foaming. Season the tomatoes and cook gently for around 10 minutes on one side, then turn the tomatoes over and cook on the other side for 3-4 minutes. Add the anchovy to the pan.
  2. Heat a little olive oil in another pan and add the rosemary and bay leaves. Season the fish then fry for 6-8 minutes until cooked through. Add the crème fraîche to the tomatoes, turn the heat up a little to simmer, then taste and season if needed.
  3. Spoon the tomatoes and the juices onto warm plates and cut the monkfish into rounds to serve.

PER SERVING

354 kcalories, protein 26,6g, carbohydrate 6,9g, fat 24,6 g, saturated fat 13,6g, fibre 2g, salt 0,75 g