beef meals family meals

Monkfish Papillote With Clementines

Simple and easy to prepare, this fish recipe with sweet and savory combinations will surprise and delight you! The monkfish steaks are cooked in foil with quarters of clementines then accompanied by a creamy artichoke purée

monkfish papillote with clementines

Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Course Main Course, Side Dish, Snack
Cuisine American, French
Servings 3 people


  • 4 monkfish steaks, around 150 g without cartilage
  • 8 frozen artichoke hearts
  • 6 clementines untreated
  • 6 tbsp., tablespoons olive oil
  • 100 ml single cream
  • salt
  • ground pepper
  • parchment paper or foil


  • 1-Cut the monkfish into 4 steaks. Peel 4 clementines raw,separate the quarters. Wash and dry the other 2,finely grate their zest and squeeze the fruit. Book it all.
    2-Preheat the oven to th. 6 (180°C). Dive the in a pot of salted boiling waterand count about 10 min of cooking. stop itcooking as soon as they are soft in the middle. Drain them,then dice them.
    3-Cut 4 large squares of aluminum foil orsulfurized. Distribute the clementine segments(reserve 4 for decoration) and the monkfish steaks,drizzle with 1 tablespoon of oil and salt. Fold backthe paper to form hermetic papillotes, butwithout squeezing. Bake for 12 mins.
    4-Meanwhile, heat 2 tablespoonsof oil in a sauté pan, put the diced artichokessauté, then add the cream, the zest (reserve in a large pinch) and the juice of the 2 clementines. Leave to cook for 5 minutes, then blend to obtain a pureevery smooth. Salt and keep warm.
    5-Remove the papillotes from the oven and open them. Distributethe artichoke purée on 4 warm plates. poseabove the monkfish pavers. Decorate with wedgesof clementines and reserved zest and surround with acordon of the juice of the papillotes. Serve immediately.


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