I found this tasty recipe in a comment over at The Amateur Gourmet.
Ingredients (Serves 2)
- 1 monkfish tail (you can do it with filets of any plain cheaper fish too, but monkfish is much better, and if you can afford vanilla, you might as well go for the expensive fish too)
- 1 lime (clean it well to rub all the chemicals away as we want to use the zest)
- crï¿½me fraiche
- aluminum foil
- half a vanilla bean
- Heat your oven to about 180C (about 350-360 degrees F).
- Cut the aluminum foil into 2 big squares.
- Cut the monkfish into 2 pieces and put one on each sheet.
- Open the half vanilla bean and scrape the seeds onto the fish.
- Then grate the zest of the lime onto the fish (doesn’t it smell nice?).
- Sprinkle with a bit of salt.
- Then pour a big spoon of cream on each portion of fish.
- Fold the aluminum around the fish until you get 2 airtight bundles (what’s the English for Papillotte?).
- Put them into the oven and bake for probably about 10 minutes (I’m being totally random there, but it should be all right).
- Serve with white rice, and maybe a couple of slices of mango