Monkfish cutlet with paprika vegetables

Name: Monkfish cutlet with paprika vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red and yellow pepper; 400 g Leeks (leek); 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Monkfish chops (approx. 150 g each); 4 TABLESPOONS Flour; 2 TABLESPOONS Lemon juice

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red and yellow pepper
400 g Leeks (leek)
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Monkfish chops (approx. 150 g each)
4 TABLESPOONS Flour
2 TABLESPOONS Lemon juice

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and cut the leek into strips. Peel garlic and cut into fine cubes. Heat 2 tablespoons of oil and fry the bell peppers and leek for about 5 minutes, turning.
2
Season with salt, pepper and garlic. Pour on 100 ml water, bring to the boil and braise vegetables for another 10 minutes. Wash the fish, dab dry. Season with salt and turn in flour. Heat 2 tablespoons of oil in a second pan.
3
Fry the fish chops for 2-3 minutes on each side. Drizzle with lemon juice. Arrange fish and vegetables.