Monkfish with crunchy breadcrumbs is not only a very tasty recipe, but certainly also quick if you buy frozen monkfish tails. I must say, a good frozen product can easily compete with fresh. Moreover, sometimes I find it much more practical because it allows us to always have a ready supply.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs frozen monkfish fillets
- 1 grated lemon zest
- 1.5 cups breadcrumbs
- 4 tbsps coarsely crushed corn flakes
- 2 large eggs
- 1 clove garlic
- 1 sprig rosemary
- 1 bunch sage
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- to taste salt and pepper
Tools
- Food processor
- Baking tray
- 2 Plates
- Parchment paper
Preparation
First of all, organize your workspace with all the ingredients already measured so that you have everything at hand.
Put the sage, rosemary, and also the garlic in a food processor, and chop as finely as possible.
Pour the breadcrumbs and grated lemon zest into a plate, but also add the chopped herbs, previously crushed corn flakes, and mix well to ensure the mixture is well flavored.
In the second, but deeper, plate, beat the eggs and add salt and a sprinkle of pepper.
Pass the monkfish tails first in the egg, then in the crunchy coating, and finally place them inside the baking tray, already lined with parchment paper to prevent the fish from sticking.
Drizzle them with a little extra virgin olive oil and evenly sprinkle the dried oregano on top.
Place them in the oven, preheated to 350°F, because if cooked cold, all the liquids would come out of the food, ruining its texture.
Let them cook for about 30 minutes, or until they reach a golden color to your liking and have become crispy.
Finally, serve your Monkfish with Crunchy Breadcrumbs hot.
Tip: Always remember that frozen products should be thawed in the refrigerator so they do not lose their organoleptic characteristics.
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