Monkfish with Rosemary
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 150 g zucchini
- 1 red pepper (s), small cubes
- 1 bell pepper (s), yellow, small cubes
- 1 onion (s)
- 150 g tomato (s), (can) or very ripe fresh
- 3 cloves garlic, pressed or chopped
- 40 ml olive oil
- 50 ml white wine
- 80 ml cream
- 100 g tomato juice, (from the canned tomatoes)
- 1 sprig thyme, chopped leaves
- salt and pepper
For the fish:
- 600 g monkfish fillet (s)
- 10 g butter
- 50 ml olive oil
- 2 sprigs rosemary
- 1 clove garlic, crushed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and sauté in the oil. Add garlic and diced vegetables and sauté. Deglaze with white wine. Add tomatoes, cream and tomato juice, bring to the boil and simmer for 10-15 minutes over low heat. Season with thyme, salt and pepper.
- Cut the fish into medallions. Season with chopped rosemary needles, garlic, salt and pepper. Fry briefly in butter and olive oil, arrange on top of the sauce.
- Roast rosemary potatoes or rice go well with it.
- This is just a guide as to the amount of ingredients. I mostly vary and use more vegetables and make more sauce. I recently made it with pikeperch, which also tasted wonderful.
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