Sicilian Monkfish with Ciabatta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg monkfish fillet (s)
- 50 g olives, black, without stone
- 3 beefsteak tomato (s)
- 2 cloves garlic)
- 50 g shallot (s), or onions
- 3 sprigs rosemary and thyme
- 1 lime (s), or lemon
- 60 g capers, with liquid
- 3 anchovy fillet (s), chopped
- 1 bay leaf
- 80 ml olive oil
- 1 bunch parsley
- salt and pepper
- 1 ciabatta
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Cut monkfish into medallions.
- For the marinade, cut the garlic and shallots into fine strips. Mix the garlic, shallots, lime zest, rosemary, thyme, bay leaf, pepper with olive oil in a bowl. Turn the monkfish in it and cover and marinate in the refrigerator for 6 hours.
- Briefly put the tomatoes in boiling water, peel and core them and chop them slightly.
- Pour the monkfish with the marinade into a baking dish. Add tomatoes, finely chopped anchovies, halved olives, capers with liquid and the lime or lemon juice. Salt and pepper to taste.
- Bake the fish in the preheated oven at 200 degrees (no convection) for about 25 minutes. Then drizzle with the brew that has formed and let it steep for another 5 minutes in the switched-off oven.
- Cut the ciabatta into slices, toast on one side. Drizzle some olive oil (of the best) over it and lightly rub a clove of garlic over the roasted side. Soak up the brew formed by the monkfish with it.
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