The Monkfish with Potatoes and Pecorino is a recipe that suits well for a last-minute invitation. Indeed, it is very quick to prepare and delicious to taste… not to mention the effect it will have on your guests.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 cloves Garlic
- 4 medium potatoes
- 2 lbs Monkfish
- 4 tablespoons grated Pecorino Romano
- 6 tablespoons extra virgin olive oil
- to taste salt and pepper
Preparation
First of all, organize your work area with all the ingredients, already measured.
If possible, have your Monkfish cut into slices at the time of purchase; it will be easier to cook.
Remove the central cartilage bone from your fish and organize the portions.
In a large bowl, put the chopped garlic and grate the potatoes into it.
Add the Pecorino, salt, pepper, 2 tablespoons of extra virgin olive oil, the slices, and mix well.
Heat a non-stick pan with 4 tablespoons of extra virgin olive oil.
With the help of your hands only, take the fish portions one at a time, wrap them well in the mixture, and place them in the pan.
Keep a medium-high flame, and cook until the potatoes have formed a wonderful crust.
Turn occasionally, using a non-stick spatula.
Serve the Monkfish with Potatoes and Pecorino very hot on a bed of arugula.
Notes
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