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Coined the poor man's lobster, monkfish is not a pretty fish, but wins in the delish department, particularly when cooked in parchment paper
Monkfish is moist and delicious when cooked in parchment paper
The benefits of cooking en papillote are many: The steam within the package keeps the fish moist, and the presentation on the plate is interesting, to say the least.
Ingredients
Instructions
Serves six.
Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.
Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.