Monkfish Cooked In a Paper Bag
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod
- 2tablespoons finely chopped Italian parsley
- 1tablespoon finely minced garlic
- 1tablespoon rosemary leaves, finely chopped
- 2tablespoons olive oil
- ⅓cup dry white wine
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 to 3small to medium-size leeks
- Steamed mussels for garnish, optional (see mussel recipe)
Nutritional analysis per serving (10 servings)
112 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prehea oven to 350. Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper. Stir well.
- Step 2
Trim off the root end of each leek. Split the leeks partly in half lengthwise, cutting to within an inch of the base. Rinse between each layer to wash away any sand. Cut the leeks crosswise into 2½-inch lengths. Cut these pieces lengthwise into very thin julienne strips. There should be about 2 cups.
- Step 3
Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet. Place the fish pieces and their sauce in the center of the paper or foil. Top the fish with the leeks. Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible. Place the baking sheet in the oven, and bake at 350 for 20 minutes or until the bag is well-puffed.
- Step 4
Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.
Private Notes
Comments
I tried doing this in parchment paper instead. 20 minutes was not enough time. The fish came out uncooked, but the sauce smelled delicious!
I agree. I microwaved the fish for a minute, tested it, and then again for another minute.
Can you cook all 10 filets in one bag?
This is an excellent recipe. Very simple but amazing, aromatic results. Would be great for a dinner party. A little lemon and sea salt at the end is great.
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