Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice monkfish into 1/2-inch-thick slices.
- With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
- Place flour in a shallow pan.
- Season fish with salt and pepper; dredge lightly in flour.
- Discard any remaining flour.
- In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
- Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
- Transfer to a plate and tent with foil to keep warm.
- Add remaining 1/2 tablespoon oil to the skillet.
- Add shallot and cook, stirring, until softened, about 1 minute.
- Add wine and lemon juice.
- Bring to a boil, scraping up any browned bits.
- Cook until liquid is reduced by half, about 4 minutes.
- Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
- Gently heat through.
- Season with salt and pepper.
- Arrange monkfish on plates and spoon sauce over.
- Garnish with lemon wedges and parsley sprigs and serve.
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