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Main Courses: FISH

RANA PESCATRICE CON PISELLI Monkfish with Green Peas

Mail this recipe to a friend!	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	See Also:      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Colli Bolognesi Classico Pignoletto DOC      Est! Est!! Est!!! di Montefiascone DOC      Gavi or Cortese di Gavi DOCG      Orvieto DOC      Trebbiano d'Abruzzo DOC      Val d'Arbia DOC      Verdicchio dei Castelli di Iesi DOC      Verdicchio di Matelica DOC      Vermentino di Sardegna DOC
	Scald, peel, seed and cut the tomatoes. Shell the green peas. Sauté 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.

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