Free Recipe Roast Monkfish with a Provencale Crust
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Roast Monkfish with a Provencale Crust Recipe
1-3/8 kg Monkfish tail
Salt and ground black pepper
3 Lemons
3 Fat cloves of garlic
8 tb Fresh parsley; chopped
4 tb French tarragon; chopped
125 g Fresh brown breadcrumbs
3 tb Extra virgin olive oil
68 g Small spinach leaves
Extra virgin olive oil for
-frying
Roast Monkfish with a Provencale Crust Preparation
Preheat oven to 200C/gas 6. Cut and remove ”flappy bits” from monkfish tail and blue skin. Using a very sharp knife and with tail bone to guide knife blade, cut down either side of tail bone and remove both fillets of monkfish. Carefully trim fillets of all skin – this toughens during cooking. Wash fish and pat dry. Season with salt and pepper. Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a small bowl and add olive oil, stirring until breadcrumbs just bind together. oat monkfish fillets with crumb mixture, pressing it firmly on to fish. Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs are crispy and golden. Rest fish in a warm place for a few minutes. Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a little olive oil in a large frying pan and quickly stir fry spinach for about 1 minute. Season to taste with salt and pepper. Slice monkfish fillets carefully to form round medal shapes with a crispy topping. Lay overlapping slices on a bed of spinach and serve with saffron and tarragon sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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