Monkfish with Mushrooms in Parchment

A delicious mushroom dish for any occasion!

To keep it nice and juicy monkfish with shiitake mushrooms, green onions and cherry tomatoes are packed in small parchment packets and placed on the broiler at low temperature…

When cooled, rinse the monkfish fillet and skin if necessary. Cut into approximately 60g portions.

Clean the spring onions and cut them into fine rings. Roughly chop the parsley. Quarter the cherry tomatoes. Dice the shiitake mushrooms, do not use the stems. Mix all prepared ingredients, sprinkle with juice of one lemon and season with salt and pepper.

Lay the mushrooms on top of each other. Spread the top sheet thinly with butter. Place one unit of the fish and of the prepared vegetables in the center and add butter flakes on top. Twist the parchment paper sideways like a roll, tie the ends with a meat string, cut the overhanging paper tips into small pieces.

Grill the filled parchment rolls over medium heat for about twenty to twenty-five minutes, turning occasionally to the other side.

Cut the paper in the middle before serving.

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