Monkfish baked in pastry

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INGREDIENTS

SERVES

4

METHOD

800 g monkfish
8–12 sheets of filo dough
2 onions
100 g butter
Salt and pepper

Cut the fish lengthwise and season well with salt and pepper. Wrap the fish in filo dough and fry each parcel for 7–8 minutes ­until they get a golden colour. Cut the onion into rings and sizzle tender in butter. Take the butter used for frying and use it as a sauce.

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