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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe brings together the delicate flavors of monkfish, fresh spinach, and blanched vegetables, all sealed in a papillote to lock in moisture and aroma. The fish is paired with a tangy vinaigrette made with wholegrain mustard, cider vinegar, and fresh herbs, creating a light yet flavorful dish. The gentle baking process ensures the monkfish remains tender, while the vegetables retain their vibrant color and texture. Perfectly balanced and simple to prepare, this dish highlights...
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Blanch the carrots and leeks in salted boiling water until slightly tender. Drain and set aside.
Place raw spinach leaves on a sheet of baking paper.
Add the blanched carrots and leeks on top of the spinach.
Place a monkfish fillet over the vegetables.
Season with salt, black pepper, and a drizzle of olive oil.
Fold the baking paper tightly to form a sealed papillote.
Bake in a preheated oven at 180°C (355°F) for approximately 14 minutes.
Mix wholegrain mustard, cider vinegar, olive oil, chopped dill, and parsley in a bowl.
Season the vinaigrette with salt and black pepper to taste.
Serve the monkfish en papillote with the prepared vinaigrette.
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Ensure the papillote is tightly sealed to trap steam and cook the fish evenly.
You can substitute monkfish with another firm white fish like cod or halibut.
For extra flavor, add a slice of lemon or a sprig of thyme inside the papillote.
Can I use frozen monkfish fillets?
Yes, but make sure to fully thaw and pat them dry before using to avoid excess moisture.
What can I use instead of baking paper?
You can use aluminum foil as an alternative, but ensure it is tightly sealed.
How do I know when the fish is cooked?
The fish should be opaque and flake easily with a fork when done.
Can I prepare the papillote in advance?
Yes, you can assemble the papillote a few hours ahead and refrigerate until ready to bake.
What other vegetables can I use?
You can use zucchini, bell peppers, or asparagus as alternatives or additions.
