Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Monkfish Provençal
Ingredients:
8 oz monkfish fillet
1 tbsp soft unsalted butter
1 tbsp flour
salt & pepper to taste
1 ½ tbsp olive oil
1 tbsp Dijon mustard
2 pc white bread, crusts removed
½ clove garlic, finely chopped
½ tsp fresh herbs, finely chopped
½ cup fish stock
Preparation:
Process bread in food processor until fine
Combine bread with garlic, salt & pepper, herbs and set aside
Heat oil in a pan
Season fish and sear in the pan until nicely browned
Spread mustard on one side of the fish – pat bread mixture on the mustard
Place in a baking dish and bake in a 350º F oven for about 8 - 10 minutes
In the meantime, heat the butter in a pan and add the flour - cook until lightly browned
Add the stock to the flour mixture and bring to the boil, while whisking constantly
Simmer for about 2 - minutes
Remove fish from oven and slice on a bias - arrange on a plate and pour over sauce.
Serves 1 or 2.
Great with: Parsley potatoes, or potatosalad, or rice, and red beets
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