Monkfish tail gratinated in the oven is an main course that’s easy to make and perfect for any occasion, even the most special and refined. The gratin makes the monkfish tail tender, succulent and flavorful. Monkfish, also known as anglerfish, has lean flesh, no small bones but only a central bone, so it’s a fish very suitable even for children. Now let’s see how to prepare the monkfish tail gratinated in the oven and if you try it let me know. Barbara
I also recommend trying these gratin recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 monkfish tails
- 6 tbsps breadcrumbs
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
- 2 lemons
How to make the Monkfish Tail gratinated in the Oven
Let’s start preparing the monkfish tail gratinated in the oven: pour the breadcrumbs into a bowl, add the crushed or very finely chopped garlic, chopped parsley, grated lemon zest, a pinch of salt, a tablespoon of extra virgin olive oil and mix everything well.
Pour some oil into a baking dish, place the monkfish tail in it and cover it with the seasoned breadcrumbs. On top of the gratin add a little salt, a drizzle of extra virgin olive oil and lemon slices.
Bake in a preheated conventional oven at 356°F for 20 minutes.
When it’s ready, remove it from the oven and serve it hot.
How to store cooked oven-gratinated monkfish tail
Store it in the refrigerator for 2 days; after cooking you can also freeze it.
