Baked Monkfish Fillet with Vegetables and Rosemary

Main Dishes | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked monkfish fillet with vegetables and rosemary

Ingredients

Monkfish tail - 2 lbs
Salad Potatoes - 3 pieces
Onion - 1 head
Orange Bell Peppers - 2 pieces
Garlic - 8 cloves
Fresh Rose Hips - 4 sprigs
Olive Oil - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Dry White Wine - 3 fl oz
Grated Pecorino Pepato Cheese - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 428°F. Grease a baking dish with a small amount of olive oil.

Step 2

Heat a small amount of olive oil in a skillet over medium heat. Add finely chopped onion and sauté for 5 minutes until golden.

Step 3

Peel the potatoes and cut them into small pieces. Add them to the onion along with the chopped bell peppers and garlic. Sauté for a couple of minutes and transfer to a baking dish.

Step 4

Heat more olive oil in the same skillet over medium heat. Place the cut fish in the skillet, sprinkle with salt and pepper, and sauté for 3 minutes until golden brown. Place the fish on top of the vegetables and arrange the rosemary sprigs on top. Drizzle with wine, sprinkle with cheese, and bake in the oven for 20 minutes until cooked through and golden brown.