4 Hot Fish
course Gluten Wheat free Eggless
and Black Pepper
tbsp Olive Oil
Garlic Cloves, finely chopped
Tomatoes, skinned and diced
Sprig Fresh Tarragon
zest of 1 Lemon
tbsp Crème Fraîche
Lightly season the monkfish with salt and pepper. Heat the oil in a frying pan over a high heat add the monkfish and fry for 2
minutes, until it turns white and looks
cooked on the outside. Remove with a slotted spoon and set aside.
Add the onion and garlic to the pan and sauté until softened.
Stir in the tomatoes, tarragon leaves, grated lemon zest and vermouth bring to the boil and boil rapidly for 5 minutes.
Return the monkfish to the frying pan, stir in the crème fraîche, reduce the heat at once and simmer gently for 5 minutes,
or until the fish is cooked through. Serve
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