The baked monkfish skewers are a light and refined main course, perfect when you have little time but don’t want to compromise on taste. The preparation is really simple: a few ingredients such as breadcrumbs, herbs, and lemon zest are enough to enhance the firm and delicate flesh of this fish.
The monkfish is highly appreciated in cooking for its white, compact, boneless flesh, ideal for cooking in slices or on skewers. Versatile and tasty, it lends itself to numerous cooking methods (baked, pan-fried, stewed…) and always wins over for its delicate taste and meaty texture.
With this recipe, you’ll bring to the table an elegant and fragrant dish, ready in just a few minutes and suitable for both a quick dinner and a special occasion.
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: All seasons
- Energy 147.99 (Kcal)
- Carbohydrates 4.55 (g) of which sugars 0.47 (g)
- Proteins 22.21 (g)
- Fat 3.92 (g) of which saturated 0.77 (g)of which unsaturated 1.42 (g)
- Fibers 0.53 (g)
- Sodium 253.65 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz monkfish
- 2 tbsp breadcrumbs
- lemon zest
- herbs (parsley, thyme, oregano or others)
- garlic powder (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Tray
- Bowl
- 4 Skewers
- Parchment Paper
Preparation
Clean the monkfish by removing the skin and central spine. Rinse it, dry it well with paper towels, and cut it into chunks.
Place the chunks in a bowl, add a pinch of salt, pepper, garlic. Also add the grated zest of half a lemon and a handful of herbs to taste, drizzle with some oil and mix (1).
Cover the bowl and place in the refrigerator to marinate for about an hour.
Afterwards, take the fish chunks and coat them in breadcrumbs, on all sides.
Thread them onto wooden skewers to form your skewers. Place them on a baking tray, lined with parchment paper (2).
Place the tray in a fan oven at 356°F and bake the skewers for 20-25 minutes, depending on the size of the chunks.
The monkfish skewers are ready, serve them hot, optionally accompanied with mayonnaise or yogurt sauce… enjoy your meal!
Tips and Notes
Try to cut chunks of the same size to ensure even cooking.
You can flavor the fish with herbs and spices as you like.
FAQ
Can I skip the fridge resting time?
Of course, if you’re in a hurry, you can cook the skewers right away. However, I recommend marinating the fish for at least 30-40 minutes, as it will be more flavorful and less dry.
Can I cook the skewers on a grill?
Yes, you can also cook them on a non-stick grill pan or on a grill, turning them 2-3 times.
