Fish Baked with Capers
by Editorial Staff
Monkfish fillet is baked in beer sauce with capers and onions.
Servings: 4
Ingredients
- Monkfish fish, fillet – 4 pcs.
- Light beer or white dry wine – 300 g
- Capers (washed) – 1-2 tbsp
- Butter – 50 g
- Leeks (finely chopped) – 2 pcs.
- Flour – 25 g
- Mustard – 1 teaspoon (optional)
- Salt to taste
- Ground black pepper – to taste
- Chervil, chives, or parsley (chopped) for serving
Directions
- Turn on the oven to preheat to 180 degrees. Rinse fillets and dry them on a paper towel. Season with salt and pepper on all sides set aside.
- In a large skillet over medium heat, heat the butter, add the leeks, and cook for about 3 minutes. Sprinkle the flour on the onion and cook, stirring occasionally, for about 2 minutes.
- Add mustard to the pan. Then gradually add beer or wine. Cook, stirring occasionally, until the sauce thickens, about 5 minutes, then season with salt and pepper. Pour the sauce into an ovenproof dish, smooth over the bottom.
- Put the fillet in a dish with sauce, sprinkle with capers on top.
- Cover the dish with foil, place in the oven for 30 minutes, until the fish is cooked.
- Before serving, sprinkle the fish with herbs and serve with lemon wedges.
Enjoy your meal!
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