Monkfish with potatoes and gremolata is an easy and delicious recipe. Called this when the anglerfish’s head is removed, it’s a fish with very delicate, tasty, and prized meat even if it doesn’t look very nice. Having no bones but a central bone makes it possible to cook it for both children and the elderly. The cooking is short and it works well both in the oven and in the pan. For someone like me who finds bones unbearable, it’s the ideal fish and I cook it often. In this recipe, I tried to give it a fresh flavor by preparing a gremolata as usually done with the recipe of Ossobuchi. Now let’s prepare all the ingredients and get to the stove to cook Monkfish with potatoes and gremolata.
Recipe from 09/03/2018 updated
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 monkfish
- 2 potatoes
- 1 shallot
- 3.4 oz dry white wine
- 6.8 oz fish stock (or vegetable)
- 1/3 cup flour
- 1 lemon zest
- 4 sprigs parsley
- 2 tbsps extra virgin olive oil
Tools
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- Kitchen Scale
- Cutting Board
- Mezzaluna
- Pan
Steps
Slice the shallot thinly and sauté over low heat in a pan with the oil. Wash the fish and pat it dry. Coat the tails in flour, removing the excess, and place them in the pan. Brown on both sides gently lifting with a spatula and deglaze with white wine.
Moisten with the fish or vegetable stock already salted. After 5 minutes of cooking, add the potatoes cut into small cubes and continue cooking without moving the monkfish too much. When the potatoes are cooked, turn off the heat and let it rest. Meanwhile, prepare the gremolata by chopping the parsley with a garlic clove, core removed, and grated lemon peel. Sprinkle the mixture over the fish and serve the Monkfish with Potatoes and Gremolata.
