Monkfish With Lemon & Parsley Sauce

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb monkfish, skinned and trimmed
• 2 tablespoons all-purpose flour
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 cup dry wine
• 3 tablespoons fresh lemon juice
• 1/4 cup reduced-fat sour cream
• 1/4 cup finely chopped fresh parsley
• 1/4 teaspoon freshly grated lemon, zest of
• lemon wedge (to garnish)
• parsley sprig (to garnish)

Recipe

• 1 slice monkfish into 1/2-inch-thick slices.
• 2 with the side of a chef's knife, flatten each piece to about 1/4 inch thick.
• 3 place flour in a shallow pan.
• 4 season fish with salt and pepper; dredge lightly in flour.
• 5 discard any remaining flour.
• 6 in a large skillet, heat 1/2 tablespoon oil over medium-high heat.
• 7 add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
• 8 transfer to a plate and tent with foil to keep warm.
• 9 add remaining 1/2 tablespoon oil to the skillet.
• 10 add shallot and cook, stirring, until softened, about 1 minute.
• 11 add wine and lemon juice.
• 12 bring to a boil, scraping up any browned bits.
• 13 cook until liquid is reduced by half, about 4 minutes.
• 14 remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
• 15 gently heat through.
• 16 season with salt and pepper.
• 17 arrange monkfish on plates and spoon sauce over.
• 18 garnish with lemon wedges and parsley sprigs and serve.