Baked Monkfish with leeks in a lemon sauce, herby mushrooms (whatever herbs you have available) all served with a little long grain rice, a fairly quick and tasty supper. Also great served with pasta, or potato gratin.
1kg monkfish tail
1 clove garlic
700g leeks, trimmed, washed and sliced
200g chestnut mushrooms, sliced
1 X 400g tin chopped tomatoes
Salt and freshly ground pepper
Pre-heat the oven to 220C
Peel the garlic and cut into thin slices. Cut small slits in the monkfish and push in the slivers of garlic. Brush with olive oil and season with freshly ground black pepper. Wrap the monkfish in tin foil and bake in the oven for 30 minutes. Remove from the oven and set aside to rest.
For the Lemon Sauce
90ml Fish or Vegetable Stock
25g Plain Flour
1-2 tbsp Lemon Juice
Zest of 1 lemon
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Add the milk lemon zest and stock, bring to the boil, stirring continuously, until thickened.
Simmer gently for 4-5 minutes.
Stir in the lemon juice.
Heat a little olive oil in a large frying pan or wok, add the leeks and stir fry over a medium heat until tender. Season with salt and pepper. Add to the lemon sauce.
For the mushrooms
Saute the mushrooms in a little olive oil. Add the fresh herbs (I used Tarragon and Parsley) stir in the tomatoes and season with salt and pepper. Simmer for 5 minutes.
Serve with long grain rice.