Monkfish Cooked In a Paper Bag Recipe

Name: Monkfish Cooked In a Paper Bag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod; 2 tablespoons finely chopped Italian parsley; 1 tablespoon finely minced garlic; 1 tablespoon rosemary leaves, finely chopped; 2 tablespoons olive oil; ⅓ cup dry white wine; Salt to taste, if desired; Freshly ground pepper to taste; 2 to 3 small to medium-size leeks; Steamed mussels for garnish, optional (see mussel recipe)

Servings: persons

1
Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper.
2
Stir well.
3
Trim off the root end of each leek.
4
Split the leeks partly in half lengthwise, cutting to within an inch of the base.
5
Rinse between each layer to wash away any sand.
6
Cut the leeks crosswise into 2 1/2-inch lengths.
7
Cut these pieces lengthwise into very thin julienne strips.
8
There should be about 2 cups.
9
Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet.
10
Place the fish pieces and their sauce in the center of the paper or foil.
11
Top the fish with the leeks.
12
Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible.
13
Place the baking sheet in the oven, and bake 20 minutes or until the bag is well-puffed.
14
Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.

1583

kcal

Calories

178

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod, 2 tablespoons finely chopped Italian parsley, 1 tablespoon finely minced garlic, 1 tablespoon rosemary leaves, finely chopped, and more.

Yes, Monkfish Cooked In a Paper Bag falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish Cooked In a Paper Bag

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions