Recipe: Malouesque marinière

1 flour the monkfish tails and scallops.
2/ brown with a little oil the monkfish tails, then the scallops which you will then place in an oven-safe dish.
3/ chop in a blender: the onion, garlic, parsley and coral. brown everything with salt and pepper for a few minutes (8, 10 minutes).
4/ add the harissa and crème fraîche, stir a few times until the cream melts well; then pour this preparation over your fish.
5/ bake for 1/2 hour at 165°.
serve with plain cooked rice with a little butter so it glides better down your throat. easy recipe, guaranteed success....assured success!