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.
@
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
@
40
mn
@
45
mn
@
Serve with boiled potatoes tossed with the remaining herb butter.
