RANA PESCATRICE CON PISELLI

Ingredients

7 oz. tomatoes
1 1/4 lbs. unshelled green peas
1 small onion, thinly sliced
4 monkfish fillets, 6 oz. each
2 tbs. olive oil
1 1/2 oz. butter
salt
pepper
2 tbs. white flour
1/2 oz. parsley

How to make the Monkfish with Green Peas:

Scald, peel, seed and cut the tomatoes. Shell the green peas. Saute the onion in a saucepan with 2 tbs. oil till tender but not browned. Add tomatoes and green peas. Season with salt and pepper and cook over very low heat for 25 mins. Remove from heat and keep warm. Dust the monkfish fillets with flour. Fry in butter till lightly brown on both sides. Get rid of excess fat with paper towels. Add fish to the prepared sauce with peas. Cook for 10 more mins. over very low heat, turning the fish only once. Add the chopped parsley and serve hot.

Serves 4