MONKFISH WITH PEPPERS AND TOMATO

1. The filling

Preheat the oven to 210°C.

Peel and slice the potatoes into rounds and cook for 5 minutes in a dish in the microwave with a little water.

Cut 6 rectangles of greaseproof paper (about 30 x 20cm).

2. The creamy tomato sauce

Wash and trim the peppers and cut into small pieces. Cut the spring onions into slices.

Chop the garlic cloves. Cook these vegetables on low heat with 100g Elle & Vire unsalted gourmet butter, salt and pepper. Cook for 15 minutes.

Then add the tomato sauce and Elle & Vire cooking cream. Simmer for a few minutes.

Put it all in the food mixer.

3. The papillotes

Pour the sauce over the greaseproof paper rectangles.

Spread the potato rounds on top; salt, pepper, and add a few knobs of butter.

Salt and pepper the monkfish, place a piece in each papillote before pinning it closed with a cocktail stick.

Bake for 15 minutes.