Baked monkfish fillets with tomatoes Ingredients: 4 tomatoes - 150 g of - carrots - 3 tablespoons of - oil - 50 g of - crème fraîche - 150 g of - onions - salt - pepper - 1 ½ kg of - monkfish - 1 bouquet garni - 2 cloves of - garlic - 10 cl of - dry white wine.
Utensils：
- 1 Oven- ovens 1 1 dish-
Total time: 35 min Preparation: 15 min Rest:- Cooking: 20 min
Phase 1
Preheat the oven to 200°C (thermostat 6-7).
Phase 2
Chop the onions, dice the carrots then put them to melt in the hot oil.
Phase 3
Add the tomatoesseasoned, the bouquet garni and the chopped garlic.
Phase 4
Let simmer for 30 minutes then sprinkle with white wine.
Phase 5
Mix then add the cream and monkfish fillets.
Phase 6
Place the mixture in a buttered baking dish and bake for 20 minutes.
Utensils：
- 1 Oven- ovens 1 1 dish-
Total time: 35 min Preparation: 15 min Rest:- Cooking: 20 min
Phase 1
Preheat the oven to 200°C (thermostat 6-7).
Phase 2
Chop the onions, dice the carrots then put them to melt in the hot oil.
Phase 3
Add the tomatoesseasoned, the bouquet garni and the chopped garlic.
Phase 4
Let simmer for 30 minutes then sprinkle with white wine.
Phase 5
Mix then add the cream and monkfish fillets.
Phase 6
Place the mixture in a buttered baking dish and bake for 20 minutes.