- 300 g monkfish tail
- 3 carrots
- 3 turnips
- 1 onion
- 1 sprig thyme
- 3 sprigs parsley
- 50 ml vegetable stock
- 2 tbsp olive oil
- Salt and pepper
Pre-heat the oven to 200 °C.
Plunge the monkfish into boiling water for a few seconds.
Drain, remove the skin and set aside.
Peel the carrots and turnips, cut into thin batons.
Finely chop the onions.
Wash the thyme and parsley and remove the leaves.
Sauté the carrots, onion and turnips over a low heat for 10 minutes.
Season and remove from heat.
Arrange the vegetables on a sheet of kitchen foil and place the monkfish on top.
Drizzle with olive oil and add the vegetable stock.
Add the thyme and parsley.
Fold the foil over to form a closed parcel.
Cook in the oven for 20 minutes.
Serve in the papillotes.