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MONKFISH EN PAPILLOTE

Heat the oil in a skillet over a moderate heat and cook the monkfish until golden, turning frequently.  Season with salt and pepper.  Drain on paper towels.  In a small bowl mix together the butter, onions, parsley, chervil, thyme, and cayenne pepper.  Season with freshly ground black pepper.  Cut 6 pieces of aluminim foil, each one large enough to hold 2 pieces of the monkfish.  Place a piece of lemon on each piece of foil and top with 2 pieces of the monkfish.  Spoon 1 tablespoon of the butter mixture onto the 6 fish parcels and fold the foil over and seal the edges.  Allow to stand for 2 hours in a cool place.  Preheat the oven to 425F.  Bake the packages for 20 minutes.  Serve immediately.
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2 1/2 lbs monkfish, cut into 12 equal-sized pieces
1 cup unsalted butter, softened
3 medium onions, minced
1 bunch parsley, chopped
1 bunch chervil, chopped
1 tbsp fresh thyme
1/4 tsp cayenne pepper
1 tbsp cooking oil
1 lemon, thinly sliced
salt, pepper
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40
mn
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45
mn
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Serve with boiled potatoes tossed with the remaining herb butter.
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Ile-de-France
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Fish
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M‰con
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