Monkfish with Garlic and Fennel Cream Sauce

Monkfish with Garlic and Fennel Cream Sauce

Servings 6
Total Time 1 hr


  • 1.2 Kilograms(3 pounds) Monkfish Filet
  • 3 Garlic Cloves
  • 1 Tablespoons Olive Oil
  • 1 Tablespoons Butter
  • Salt and Pepper
  • Fennel Cream
  • 1 Bulb Fennel
  • 1 Onion
  • 1 Tablespoons Butter
  • 200 Milliliters White Wine
  • 150 Milliliters Whipping Cream (Heavy Cream)
  • Salt and Pepper


  • Cut the fish into 6 pieces. Boil the garlic for 2 minutes. Cut the garlic in small pieces. With a knife, make 3 to 4 incision in the fish and insert a piece of garlic in each incision. Keep aside.
  • Slice the onion and the fennel. In a large saucepan, melt the butter on medium heat, add the onion and cook them 5 to 6 minutes, add the fennel, and sweat 5 more minutes. Add the wine and cream and cook 10 minutes, add salt and pepper, Keep aside.
  • In a nonstick pan, heat olive oil and sear the fish, add butter, salt, and pepper, keep cooking 6 to 7 minutes, and ”feed” with the cooking oil and butter. Let the fish rest for 5 minutes and serve.

You can enjoy this dish on its own or with some white rice.



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