Lesson 13 – Monkfish en papillote #cookingclassics Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce. Tomato base (2 portions) 30g Olive oil 60g Shallot (diced) 1 Garlic (clove) 1 Chilli (no seeds, sliced) 10g Anchovies 240g Winter tomato 20g Olives (black) 20g Capers Salt pepper Roast the tomatoes at 200C for 10 minutes to start the cooking process. Sweat the shallots in olive oil, followed by the garlic, chill