Roast monkfish with sliced potatoes and garlic dressing
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Monkfish trimmed boneless fillets, membrane removed, in 4 portions 800 g
- Potato peeled 800 g
- Onion 200 g
- Green pepper 150 g
- Garlic 12 g
- White wine 50 ml
- Fish stock 100 ml
- Vinegar 25 ml
- Chilli pepper 1 g
- Extra virgin olive oil 35 g potatoes and 20 g dressing 55 g
- Parsley 4 g
- Salt to taste 2 g
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Method
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Heat the oven to 200°C, conventional heat. Cut the potatoes into 4 mm slices, the onion into thin slices and the green pepper into strips. Toss in a wide baking dish with 35 g oil, some salt and the fish stock. Cover with baking paper and an ovenproof lid or foil and bake for 30 minutes.
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Uncover and check that the potatoes are almost tender; if still firm, cook for another 5–10 minutes before adding the fish. Season the monkfish with the remaining salt and place on top. Pour in the white wine and bake uncovered for 12–16 minutes, until the fish reaches 63°C in the centre.
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Meanwhile, slice the garlic and chilli. Heat gently with the remaining 20 g oil in a frying pan until the garlic is pale golden. Remove from the heat, let it cool briefly and carefully add the vinegar, watching for splashes.
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Divide the monkfish and potatoes between four plates. Mix the baking juices with the garlic dressing, spoon over the servings and finish with chopped parsley.
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