Yield: 4 servings
|1 pounds||Monkfish; (450g)|
|1||Lemon; juice of|
|1 tablespoon||Chopped parsley; (15ml spoon)|
|2||Talbespoons; (2x15ml spoon)|
|; sunflower oil|
|1||Medium-size onion; peeled and chopped|
|4||Tomatoes; skinned, de-seeded|
|; and chopped|
|4 ounces||Mangetout peas; topped and tailed|
|2||Sticks celery; sliced|
|1 slice||Lemon or spring onion flowers|
1. Remove any skin or bone from the fish and cut the flesh into strips.
2. Marinate the fish in the lemon juice and the parsley for at least an hour.
3. Heat the oil in a wok or large frying pan, and stir-fry the chopped onion and fish for 2 minutes.
4. Add the tomatoes,peas and celery and stir-fry for a further 2 minutes.
5. Transfer to a warmed serving plate, and garnish with lemon slices or spring onion flowers.
Converted by MC_Buster.
NOTES : Monkfish has a very firm texture which does not deteriorate on cooking. There are very good frozen mangetout peas available which you can use if the fresh ones are not in season.
Converted by MM_Buster v2.0l.