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. The recipe is published with the author’s permission.
Monkfish Fillets With Tomatoes And Fresh Peas
- 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
- 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.