Name: Roast Monkfish in Red Wine with Crème Fraîche Cabbage
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1 tablespoon light soft brown sugar; salt and pepper; 200 ml (7 fl oz) red wine; a pinch of freshly grated nutmeg; 150 ml (5 fl oz) crème fraîche; 5 tablespoons chicken stock or water; 2 × 350 g (12 oz) monkfish fillets; a large knob of butter; olive oil, for cooking; 1 green cabbage, cut into thick slices

Gary Rhodes

Roast Monkfish in Red Wine with Crème Fraîche Cabbage

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

olive oil, for cooking
2 × 350 g (12 oz) monkfish fillets
a large

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Preheat the oven to 200°C/400°F/gas 6. Heat the olive oil in a non-stick ovenproof frying pan. Pat dry the monkfish fillets with kitchen paper before placing in the pan. Fry for a few minutes, turning the fish to colour on all sides, then transfer the pan to the oven

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method