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Poached Monkfish
  • Milk
  • Monkfish Fillets
  • Parsley, chopped
  • Bay leaf
  • Red Onion, chopped
  • Black pepper
  • Butter
In a large pot pour in enough milk (that will nearly cover your fish), add a bayleaf, black pepper, and red onion. Bring to the boil and reduce to a low simmer. Season the fish with salt and pepper and place in the milk. Cover and poach for 5 or so minutes until the fish flakes. Remove fish from the sauce and place on a plate.
Keep sauce heated, reducing and add chopped parsley and desired amount of butter. Taste and season with more salt and pepper if needed. Serve over the Monkfish with mash and salad or peas.