11/19/2023 0 Comments Baked monkfish![]() ![]() Drizzle the patted-dry fish fillets with 1Tbs of the olive oil and gently rub it into the fish. Distribute the smashed garlic cloves evenly over the potatoes and sprinkle with a generous pinch of the parsley.ĥ. (Be careful not to tear the slices as you toss.) Sprinkle in 2Tbs of the bread crumb and toss again. Season with generous pinches of salt and pepper. Place the peeled, sliced potatoes in an oven-proof baking dish and drizzle with 2 Tbs of the oil. A paper towel on top of the fish will keep them dry.ģ. Rinse fillets, pat dry with paper towels, and place on a platter. Kosher salt and fresh ground black pepperĤ heaping Tbs of fine breadcrumbs ( I only had seasoned Italian breadcrumbs on hand and they worked well.)Ĥ heaping Tbs fresh Italian parsley minced ( Be careful not to over mince the parsley as doing so leaves a lot of the herb’s flavor on the cutting board.)ġ lemon juiced ( The next time I make this dish, I’ll also add some of the zest of the lemon to the potatoes.)Ģ. ( Use a mandolin for evenly sliced potatoes.) Martino Al Forno Adapted from Cooking the Roman Way (Yields 4 servings)Ģ pounds Monkfish fillets ( Try to get fillets that are approximately equal in size and that are not too thin to ensure even cooking.)Ģ pounds Yukon gold potatoes washed, peeled, and sliced 1/8 inch thick. I halved this recipe when I prepared it for two, using half of fish and potatoes called for, but slightly more than half measures of the other ingredients. ![]() What’s great about this dish is how the creamy, lemony potatoes highlight the rich buttery flavors of the monkfish, sometimes called “the poor man’s lobster.” It’s Roman cooking at its best. The fish, coated with olive oil and breadcrumbs, is baked slowly for about 35 minutes on a bed of thinly sliced Yukon gold potatoes dressed with olive oil, lemon, parsley, and fine breadcrumbs. (The book is sadly out of print, but is currently available in Kindle format.) My go-to book for Roman cooking is David Downie’s Cooking the Roman Way, and it is here where I found the recipe for today’s post: Martino al Forno, Monkfish Baked on a Bed of Lemony Potatoes. Tip: You can buy monkfish tail at the fish counter – ask the fishmonger to help with removing the membrane and portioning the fish if unsure.When friends ask me which style of Italian cooking I enjoy the most, I usually say “Roman.” It seems to meld the earthy richness of the north with the sultry spice of the south. Serve scattered with the remaining basil leaves. Add the tomatoes and return to the oven to roast the monkfish for 15 mins or until the fish is cooked through. After the 30 mins, remove the tray from the oven and put the monkfish portions on top of the veg.Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping. Mix together the sundried tomatoes, garlic and chopped basil.Trim off the membrane and cut away the bone to give you 2 pieces. Roast the veg for 30 mins, tossing halfway through. Add the chopped onion, courgettes and peppers to the tray, drizzle with the oil, season and toss to coat.Simmer for 10 mins until just tender then drain and tip onto a large roasting tray. Put the potatoes in a saucepan, cover with water and bring to the boil. Preheat the oven to gas 7, 220☌, fan 200☌. ![]()
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