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This weird and easy to make fish recipe makes a great rainy day lunch or dinner main course or side dish, hot or cold, for all ages. This recipe serves 4.
INGREDIENTS:
1 large foil roasting bag
1 fresh whole monkfish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)
2 cups canned artichoke hearts, drained and quartered
1 cup salted butter, softened
1 tbsp. fresh chervil, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh rosemary, chopped
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1/4 tsp. dried garlic powder
chervil sprigs to garnish
METHOD:
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, chervil, parsley, rosemary, chives, shallot, black pepper and dried garlic powder for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash monkfish with water. Place fish inside the roasting bag and top with the artichoke quarters and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.
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