Fish monkfish (Lophiidae) is the representative squad udenstvertne, or nohoper. Distinguish the American and European sea devils. European monkfish are found off the coast of Europe from the Barents to the Black sea; American near America from Newfoundland to Brazil. Monkfish grows to one and a half to two meters, weighs on average 20 kg. his Body flattened on top, and it's covered with leathery growths, like algae, pieces of driftwood and stones. On the head, behind the eyes, the monkfish is the outgrowth of a glowing "lantern" on the end.

Sea devils extremely ugly, giant head, giant mouth, bare skin (of all udenstvertne). In the dorsal fin of the anglerfish 6 rays, of which half are in the head, and these three beams are not connected, and is the seventh ray-rod. Color back fish - chocolate brown, belly white. Monkfish live at depths from 50 to 200 meters. Sea devils is a benthic fish.

Seven pieces fillet of monkfish. Rolled in flour. A little fry in oil on both sides.

As You may have noticed, I like to cook at once (two in one). Saves time. The pieces of fish laid out in Teflon form, greased with sunflower oil without smell. Around the fish put the half boiled potatoes. While cooking the potatoes a little Podolia.

Frozen vegetables, peas poured on top of fish and potatoes.

Grated cheese, I didn't have, I cut smaller slices of cheese and slices of garlic.

The sauce for the filling. Homemade sour cream (not mine, of course, I take once a week dairy products from two farms), salt seasoning (my cooking), dried dill, black pepper, garlic pepper, seasoning for fish and water. Mix well and pour the sauce over the fish and potatoes.

Put in the preheated oven for 30 minutes at a temperature of 180... Here, this kind of ready-made meals.

The fish hid under baked sauce.

I served this dish with fresh tomatoes.

Here you can see the white meat fish.