Monkfish in White Wine

Monkfish in White Wine
Coda di Rospo al Vino Bianco

4 fillets of monkfish
1 onion (chopped)
2 cloves of garlic (chopped)
1 stalk celery (chopped)
1 sprig rosemary (chopped)
3 sprigs flat parsley (chopped)
6 tbsp olive oil
salt and white pepper
flour
1 c white wine

Serves 4

Heat oven to 400. Sautee onion, garlic, celery, rosemary and parsley in olive oil. Season fish with salt and pepper, toss in flour, and sautee on both sides. Add wine and bake for 20 minutes. Remove fish. Reduce liquid, strain and pour as sauce.