Monkfish with Tomatoes, Capers and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg monkfish fillet (s)
- 50 g olives, black, firm, stone-free
- 3 large beefsteak tomato (s), ripe
- 4 sprigs rosemary
- 1 bunch parsley, smooth
- 60 g capers, with liquid
- 1 lemon (s), juice it
- 5 tablespoon olive oil (the best)
- salt
Print Recipe
Pin Recipe Instructions
- If not yet filleted, peel the monkfish from the middle bone (very easy). Cut into medallions, season well with salt and lemon juice and distribute in a baking dish. Drizzle with 3 tablespoons of olive oil, sprinkle with rosemary and the finely plucked parsley.
- Peel the tomatoes, squeeze out the juice and seeds. Cut the flesh into small pieces and place around and on top of the monkfish in the baking dish. Cut the olives in half and add the capers with the liquid. Drizzle everything with the remaining olive oil and lemon juice.
- Bake the fish in the preheated oven at 200 degrees top / bottom heat (no convection!) For about 25 minutes. Then drizzle with the brew that has formed and let it steep for 5 minutes in the switched-off oven.
- Baguette, with which you can top up the brew, tastes particularly good with it.
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