Fish & SeafoodMain CourseProvencal RecipesTaste

Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard

Filets de Lotte Recipe Garden Provence @ElizabethBard

This seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course. The recipe is published with the author’s permission.

Filets de Lotte Recipe Garden Provence @ElizabethBard

Monkfish Fillets With Tomatoes And Fresh Peas

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Course Main Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 small Red onion , diced
  • 3 medium Vine-ripened tomatoes , chopped
  • ½ tsp Sugar
  • 2 large pinches Dried Spanish ñora pepper or good paprika
  • ⅓ cup White or rosé wine
  • to taste Sea salt and black pepper
  • 4 fillets Monkfish , 6–7 ounces each
  • 1 tsp Fresh lemon thyme or lemon basil , regular fresh thyme with a bit of lemon zest would do
  • 1 cup Fresh peas

Instructions
 

  • Heat the olive oil in a good-size frying pan. Sauté the onion until translucent, 4 to 5 minutes.
  • Add the chopped tomatoes, sugar, and ñora pepper; simmer 5 minutes.
  • Add wine; simmer 3 minutes more.
  • Taste the sauce, add a pinch of salt and a grind of pepper, stir to combine. Add fish fillets and thyme. Cover and simmer on medium- low for 8 to 10 minutes, turning the fillets once midway through.
  • When the monkfish look nearly done (opaque to the center), turn off the heat and stir in the peas. Cover and let rest for 5 minutes.
  • The peas don’t really need to be cooked, just heated through so they retain their color and crunch.
  • Serve with quinoa or crusty bread to soak up the sauce.

Notes

According to Elizabeth Bard, Monkfish Fillets With Tomatoes and Fresh Peas is quick to make and lovely to look at.
Note: Cooking time will depend on the size of your fillets; start checking early. Be gentle. Monkfish, when properly cooked, has a nice firm texture like lobster. You don’t want to boil it to mush.
Tip: You can also make this recipe with thick cod fillets.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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