Ingredients (nutrition)
- 2 oz butter
- 3 thinly sliced onions
- salt and ground black pepper to taste
- 2 skinless monkfish fillets
- 1/2 teaspoon sweet smoked paprika
- 2 red peppers, cut into quarters
- 1 sliced aubergine
- vegetable oil for brushing
- 13 oz block frozen puff pastry, thawed
- 1 oz dried breadcrumbs
- 1 lightly beaten egg
Preparation (instructions)
- Melt butter in a saucepan under low heat.
- Add onions, cover and sweat for 13 minutes.
- Uncover and cook for another 13 minutes.
- Season well with salt and pepper. Set aside.
- Preheat oven to 425 degree F.
- Rub monkfish fillets with paprika, position fillet on top of each other and set aside.
- Grill red peppers until skin blackens.
- Allow to cool, peel skin off and dice the flesh. Set aside.
- Place aubergine on a baking tray.
- Brush with oil and sprinkle with salt and pepper.
- Grill until golden and set aside.
- Roll out pastry large enough to enfold fish.
- Sprinkle breadcrumbs lengthways along the centre of the pastry.
- Place fish on top of the breadcrumbs.
- Top with onion, red pepper and aubergine.
- Brush pastry edges with egg.
- Fold pastry over to seal.
- Brush with egg and bake in preheated oven for 30 minutes.
- Allow to cool slightly, slice and serve.
Servings: 6
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