Fish & Seafood Main Course Provencal Recipes Taste

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

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. Monkfish is a particularly ugly fish, but many consider it “poor man’s lobster” for its tender, subtle flavour. The recipe below comes from Elizabeth Bard’s second book and is published with the author’s permission.

Monkfish Fillets With Tomatoes And Fresh Peas

Elizabeth Bard - Picnic in Provence: A Memoir with Recipes

Monkfish is a delicious fish, sometimes compared to lobster in texture. As long as your fishmonger prepares it properly, it is easy to work with, and the results are yummy.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Course Main Dish

Cuisine French, Provencal

Servings people

Equipment

1 Large 14" non-stick Skillet

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 will do
1 cup Fresh peas

Instructions

Heat the olive oil in a large skillet. Sauté the onion until translucent, 4 to 5 minutes.
Add the chopped tomatoes, sugar, and ñora pepper; simmer 5 minutes.
Add wine; simmer for three (3) more minutes.
Taste the sauce, add a pinch of salt and a grind of pepper, and 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 colour 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.

Keyword Fish, Monkfish, Seafood Recipes

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Tags:Elizabeth Bard,Fish,Monkfish,Peas

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).

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