SautÉed Monkfish Or Cod Fillets In A White Wine Dijon Mustard Cream Sauce Recipes

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MONKFISH FILLETS DIJON STYLE



Monkfish Fillets Dijon Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
1/4 cup finely chopped onions
1 teaspoon finely minced garlic
1/3 cup dry white wine
1/2 pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
  • Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
  • Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams

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