The monkfish roll with zucchini is a tasty second course that will appeal even to those who do not particularly like fish.
Monkfish has firm flesh and a delicate flavor, and it has the advantage of having only one large central bone, easy to remove. For this reason, it is used to make this roll, which is stuffed with an omelet and grilled zucchini.
To accompany the monkfish roll, I prepared a delicious sauce made from fresh and dried tomatoes, making the dish even more appetizing.
Here are more delicious fish recipes
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Monkfish Roll with Zucchini
- 1.76 lbs monkfish
- 3 cups zucchini
- 2 eggs
- 1 sprig parsley
- 2 tbsps grated Parmesan cheese
- 1 clove garlic
- 1 cup cherry tomatoes
- 0.18 cup sun-dried tomatoes in oil
- 0.25 cup almonds
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
Tools
- 1 Mandolin
- 1 Meat Tenderizer
- 1 Pan nonstick diameter 22 cm
- 1 Cast Iron Griddle
- 1 Mixer
Preparation of the Monkfish Roll with Zucchini
To prepare the monkfish roll with zucchini, first wash the latter, remove the ends, and slice them with the mandolin to a thickness of about 1/8 inch.
Place the sliced zucchini in a bowl and season with a drizzle of oil, a pinch of salt, and some freshly ground black pepper
Grill the zucchini on the cast iron griddle
Fillet the monkfish by removing the central bone with a knife
Open each monkfish fillet like a book and place all the fillets side by side on a sheet of parchment paper
Cover with a second sheet of parchment paper and gently pound with a meat tenderizer to slightly flatten the fish
Season with a pinch of salt and a bit of chopped parsley
Now beat the two eggs in a bowl, adding the grated Parmesan cheese and a pinch of salt, then prepare a thin omelet by cooking it on both sides in the pan with a drizzle of EVO oil.
Place the omelet on the fish fillets
Cover everything with the grilled zucchini
With the help of parchment paper, roll everything tightly and close to form a bundle
Place the monkfish roll wrapped in parchment paper on a baking sheet and bake it at 375°F for 30 minutes.
In the meantime, prepare the accompanying sauce. Wash the tomatoes and put them in a mixer along with the sun-dried tomatoes, peeled garlic clove, and almonds. Blend everything until smooth (if necessary, add a drizzle of EVO oil).
Once cooked, take the roll out of the oven and let it cool completely before slicing; otherwise, you risk breaking it.
Serve the monkfish roll with zucchini with the accompanying sauce.
Tips
The monkfish roll is eaten cold or at room temperature. If you prefer to consume it hot, let it cool (even in the fridge) before slicing, then you can reheat it already cut with the help of a microwave.
