Baked monkfish with cherry tomatoes and olives is an easy, tasty fish main course perfect for any occasion, even the most important ones. Monkfish, also known as anglerfish, has firm, lean flesh and just one central bone, making it suitable even for children. Now let’s see how to make baked monkfish with cherry tomatoes and olives, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 monkfish
- 100 g cherry tomatoes
- A few slices lemon
- 50 g Taggiasca olives
- sprigs rosemary
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- Half a glass white wine
How to make Baked Monkfish with Cherry Tomatoes and Olives
Let’s start preparing the Baked Monkfish with Cherry Tomatoes and Olives. Wash the cherry tomatoes and cut them in half or into pieces if they are large.
Pour some extra virgin olive oil into the baking pan, place the monkfish, season with salt, add the olives, cherry tomatoes, lemon slices, rosemary sprigs, a sliced garlic clove, and some white wine.
Bake in a preheated static oven at 350°F (180°C) for 20 minutes. Occasionally open the oven and, using a spoon, collect the cooking sauce and baste the monkfish to keep it tender and tasty.
Once cooked, serve the Baked Monkfish with Cherry Tomatoes and Olives piping hot.
How to store Baked Monkfish with Cherry Tomatoes and Olives
Store it in the refrigerator for 2 days
