Monkfish with Spring Vegetables in the Tupperware Ultra Pro

Name: Monkfish with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 spring onions; 400 g (14 oz) carrots; 250 g (8.8 oz) small waxy potatoes (such as Ratte or baby new potatoes); 25 ml (1 1/2 tbsp) olive oil; Sauce: 150 ml (2/3 cup) dry white wine; Sauce: 15 ml (1 tbsp) plain flour; Sauce: 15 ml (1 tbsp) tomato purée; Sauce: 15 ml (1 tbsp) fish stock powder; Salt and freshly ground black pepper; 1 kg (2.2 lb) monkfish fillets; 2 sprigs thyme; 1 bay leaf

Monkfish with Spring Vegetables

Monkfish fillets baked on a bed of spring onions, carrot sticks and baby potatoes with a light white wine and tomato sauce, then sliced into medallions to serve. The vegetables get a head start in the Ultra Pro in the microwave, and the fish is added on top for a short oven finish in the same dish.

In brief Monkfish with Spring Vegetables is a mains recipe cooked in the Tupperware Ultra Pro. It takes 45 minutes in total and serves 4 servings.

Total time

45 min

Prep

15 min

Cook

30 min

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Method

Heat the oven to 210 °C (410 °F).
Peel the spring onions, leaving a little of the green, and quarter them. Peel the carrots and potatoes with the Tupperware peeler. Cut the carrots into sticks with the Tupperware Coup' Chef fitted with the 15 mm blade; leave the potatoes whole.
Put the onions, carrots and potatoes in the Tupperware Ultra Pro 2 l, drizzle with the olive oil, cover and microwave for 9 to 10 minutes at 750 W.
Put the wine, flour, tomato purée and fish stock powder in the Tupperware Shaker in that order and shake until smooth.
Lay the monkfish on the vegetables and pour the sauce over. Add the thyme and bay leaf, season lightly with salt and with pepper, cover and bake for 20 minutes.
Slice the monkfish into medallions and serve on plates with the vegetables and a spoonful of sauce.