Monkfish Mediterranean Style, a main course very easy and quick to make with a few steps.
For this recipe, I chose to use predominantly cleaned, frozen monkfish.
Just wait a few hours of rest in the refrigerator to use a product as if it were fresh with almost all the organoleptic properties intact. However, please make sure to follow the proper defrosting rules. Avoid defrosting it under cold or hot water, as you would compromise all the nutritional values of this precious ingredient and potentially cause some damage.
Below, I leave you some recipes with some types of fish that are easy and quick, all to read and save.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 monkfish tails
- 1 cup cherry tomatoes (Piccadilly type)
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- 3.5 oz black olives (pitted)
- 10.5 oz potatoes
- to taste fine salt
- to taste parsley
Tools
- 1 Baking dish
- 1 Cutting board
- 1 Knife
- 1 Scissors
Steps
To prepare the Monkfish Mediterranean Style, first clean the monkfish tail by gently pulling the skin and then cutting off the tail and fins by pulling slightly.
Rinse well under cold running water and pat dry with paper towels.
Wash and cut the cherry tomatoes in half.
Combine the pitted olives and cherry tomatoes.
Wash the potatoes well if you decide to use them with the skin on.
Cut them into not excessively large cubes.
Wash again and place them in the baking dish.
Salt to taste, add the oil, fresh chopped parsley, and bake in a preheated fan oven at 385°F for 35 minutes.
The meat of the monkfish should remain nice and firm.
If the fish cooks too much and the potatoes are still underdone, cover the baking dish with aluminum foil and continue cooking until they are cooked.
Serve the dish hot, and if you like, you can add a light salad seasoned with salt and oil.
