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