Monkfish with Cherry Tomatoes and Creamy Sauce recipe

Ingredients:

• 4 x 150g monkfish medallions, boned and skinned
• 250g cherry tomatoes
• 4 anchovy fillets, minced
• 150g creme fraiche
• 50g butter
• 2 bay leaves
• 1 rosemary stalk
• Oil

Directions:

1. In one pan, heat the butter until melted. Add the tomatoes and cook gently for about 8 minutes, until the skins start to soften.

2. Add the anchovy and stir well to coat the tomatoes. Heat a little oil in another frying pan and add the rosemary and bay leaves. Fry for a minute or so, then add the monkfish. Season well and fry for 3-4 minutes on either side until flaking.

3. Add the creme fraiche to the tomatoes and stir until melted and slightly thickened. Season if needed.

4. Discard the bay leaves and rosemary stalk. Divide the monkfish between 4 plates and top with the tomatoes and creme fraiche sauce.

You could use regular tomatoes in place of cherry tomatoes - just slice them thickly into rounds. Recipe serves 4.

Author: Laura Young.

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