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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh flat-leaf parsley leaves, chopped
- 1 tbsp fresh oregano leaves, chopped
- 2 cloves garlic, minced
- 2 1/4 lb fresh peas, shelled
- 1/3 cup tomato puree
- 4 (6.5 oz) monkfish fillets
Method
- Heat oil in a large frying pan over medium heat. Cook parsley, oregano and garlic for 2 mins, until fragrant, stirring frequently. Add peas and 1/4 cup water. Season. Bring to a simmer, cover and cook for 5 mins, until peas are tender. Add tomato puree.
- Season fish and arrange over peas. Cover and cook for 6-8 mins, until fish is opaque and flakes when tested with a fork. Transfer to a warm serving platter. Serve.
