Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard
Fish & Seafood · Main Course · Provencal Recipes · TasteThis 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, 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
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.
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 wine or rosé
- to taste sea salt and freshly ground black pepper
- 4 fillets monkfish 6–7 ounces each
- 1 tsp lemon thyme regular fresh thyme with a bit of lemon zest will do, or use lemon basil
- 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.
Tried this recipe?Let us know how it was!
More Recipes with Fish
Crispy Salmon with a Lemon Risotto
Quick to prepare this salmon dish is a light main course any time of the year. The wonderful thing about risotto is you can make it the main event, slow down the cooking and occasionally stirring while you chat with your guests.
Check out this recipe
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
Check out this recipe
Moroccan Pastillas - Vegetable and Shrimp
The methodology for making pastilla is the same whether you create vegetarian, poultry or seafood versions. First, prepare the filling, wrap it in the dough and bake until hot. Enjoy!
Check out this recipe
Brandade de Morue
This recipe for a salt cod (morue) gratin is easy to make. Serve this seafood dish with a green salad and some crusty bread. The key to the recipe is allowing for the overnight soaking period for the cod, to remove preservative salt.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Getting Lost in Arles a Guided TourNext Post
September Events in ProvenceRelated Provence Articles
Elizabeth Bard’s Stuffed Zucchini Blossoms
August 28, 2015
This savoury recipe is from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. Stuffed zucchini blossoms require a little extra effort to make, but your table companions will be happy you did. Buy your zucchini flowers at the farmers’ market in the morning, and store them in the fridge like a bouquet …
Easy Recipe for Pan Fried Red Mullet
July 11, 2016
Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales…
Open-faced Sandwich Recipe a Tartine with Pea Hummus and Cured Ham
March 5, 2024
This delightful tartine with pea hummus and cured ham seamlessly blends the fresh spring flavour of shelled peas and green onions with the rich, savoury notes of ham. Each component of this open-faced sandwich contributes to a harmonious blend of flavours, creating a mouthwatering experience that transcends the ordinary. The crunch of the bread, the …
Olive Tapenade Crusted Cod and Rosé Braised Fennel
August 26, 2020
This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel, and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost-too-beautiful-to-eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter lunch menu that Gemma created for the Mirabeau Team, …
No Comment