| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Sainsbury3 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Monkfish, 450g |
| 1 |
|
Lemon, juice of |
| 1 |
T |
Chopped parsley, 15ml |
|
|
spoon |
| 2 |
|
Talbespoons, 2x15ml spoon |
|
|
sunflower oil |
| 1 |
|
Medium-size onion, peeled |
|
|
and chopped |
| 4 |
|
Tomatoes, skinned de-seeded |
| 4 |
oz |
Mangetout peas, topped and |
|
|
tailed |
|
|
100g |
| 2 |
|
Sticks celery, sliced |
| 1 |
|
Lemon or spring onion |
|
|
flowers |
INSTRUCTIONS
Remove any skin or bone from the fish and cut the flesh into strips.
Marinate the fish in the lemon juice and the parsley for at least an
hour. Heat the oil in a wok or large frying pan, and stir-fry the
chopped onion and fish for 2 minutes. Add the tomatoes,peas and celery
and stir-fry for a further 2 minutes. 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.
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