450 g monkfish
juice of 1 lemon
1 tsp chopped parsley
2 tbsp sunflower oil
1 medium size onion, peeled and chopped
4 tomatoes, skinned, de-seeded and chopped
100 g mangetout peas, topped and tailed
2 sticks of celery, sliced
slices of lemon or spring onion flowers
juice of 1 lemon
1 tsp chopped parsley
2 tbsp sunflower oil
1 medium size onion, peeled and chopped
4 tomatoes, skinned, de-seeded and chopped
100 g mangetout peas, topped and tailed
2 sticks of celery, sliced
slices of lemon or spring onion flowers
method
1. Remove any skin or bone from the fish and cut the flesh into strips.
2. Marinate the fish in the lemon juice and the parsley for at least an hour.
3. Heat the oil in a wok or large frying pan, and stir-fry the chopped onion and fish for 2 minutes.
4. Add the tomatoes, peas and celery and stir-fry for a further 2 minutes.
5. Transfer to a warmed serving plate, and garnish with lemon slices or spring onion flowers.
2. Marinate the fish in the lemon juice and the parsley for at least an hour.
3. Heat the oil in a wok or large frying pan, and stir-fry the chopped onion and fish for 2 minutes.
4. Add the tomatoes, peas and celery and stir-fry for a further 2 minutes.
5. Transfer to a warmed serving plate, and garnish with lemon slices or spring onion flowers.
serving amount
serves 4
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more information
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