Baked monkfish with potatoes is an easy and tasty fish main course. Monkfish, also known as anglerfish, has firm yet tender meat and importantly, it has no bones, just a single central bone. Prepared this way, you’ll have both a main and a side dish ready with ease using just one baking pan. Let’s see how to make baked monkfish with potatoes, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 monkfish
- 1 potato (large)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 1 clove garlic
- sprigs rosemary
Tools
- Mandoline
How to make baked monkfish with potatoes
To start preparing the baked monkfish with potatoes, peel the potato and slice it thinly with the mandoline to have thin, evenly thick slices that can cook quickly and in the same time as the monkfish.
Pour some extra virgin olive oil in the baking dish, add the garlic clove sliced or chopped, place the monkfish and the rosemary sprigs, cover the monkfish with the potato slices, add some salt and pepper, and drizzle a little garlic oil over the potatoes.
Bake in a fan oven at 356°F for 20 minutes.
Once cooked, serve the Baked Monkfish hot, accompanied by the potatoes.
How to store baked monkfish with potatoes
Store it in the refrigerator for 2 days
