Baudroie a La Provençale

Monkfish with garlic, tomatoes and onions

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Monkfish is one of the most appreciated fish in France. It has beautiful, firm, sweet-flavoured flesh and is free of bones. This dish is best served with slices of bread brushed with olive oil and grilled.


  • 4 tablespoons olive oil
  • 1 large mild onion, chopped finely
  • 2 garlic cloves, crushe


Heat half of the oil in a heavy-bottomed frying-pan and fry the onion until soft. Add the garlic and cook for a few more minutes. Transfer to a dish and set aside.

Pull off any grey membrane that may be left on the fish and cut the fish into 2.5 cm (1-inch) pieces. Roll them in the seasoned flour. Add the rest of the oil to the pan and lightly brown the fish. Pour