Monkfish With Lemon & Parsley Sauce Recipe

Name: Monkfish With Lemon & Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb monkfish, skinned and trimmed; 2 tablespoons all-purpose flour; salt & freshly ground black pepper; 1 tablespoon olive oil; 1 large shallot, minced; 1 cup dry white wine; 3 tablespoons fresh lemon juice; 1/4 cup reduced-fat sour cream; 1/4 cup finely chopped fresh parsley; 1/4 teaspoon freshly grated lemon, zest of; lemon wedge (to garnish); parsley sprig (to garnish)

Servings: persons

1 lb monkfish, skinned and trimmed
2 tablespoons all-purpose flour
salt & freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
1 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly grated lemon, zest of
lemon wedge (to garnish)
parsley sprig (to garnish)

1
Slice monkfish into 1/2-inch-thick slices.
2
With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
3
Place flour in a shallow pan.
4
Season fish with salt and pepper; dredge lightly in flour.
5
Discard any remaining flour.
6
In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
7
Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
8
Transfer to a plate and tent with foil to keep warm.
9
Add remaining 1/2 tablespoon oil to the skillet.
10
Add shallot and cook, stirring, until softened, about 1 minute.
11
Add wine and lemon juice.
12
Bring to a boil, scraping up any browned bits.
13
Cook until liquid is reduced by half, about 4 minutes.
14
Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
15
Gently heat through.
16
Season with salt and pepper.
17
Arrange monkfish on plates and spoon sauce over.
18
Garnish with lemon wedges and parsley sprigs and serve.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb monkfish, skinned and trimmed, 2 tablespoons all-purpose flour, salt & freshly ground black pepper, 1 tablespoon olive oil, and more.

Yes, Monkfish With Lemon & Parsley Sauce 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.

Monkfish With Lemon & Parsley Sauce

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