Roast Monkfish with a Provencale Crust

1 servings

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Roast Monkfish with a Provencale Crust Ingredients

1 3/8 kg Monkfish tail	4 tb French tarragon; chopped
Salt and ground black pepper	125 g Fresh brown breadcrumbs
3 Lemons	3 tb Extra virgin olive oil
3 Fat cloves of garlic	68 g Small spinach leaves
8 tb Fresh parsley; chopped	Extra virgin olive oil for

Instructions for Roast Monkfish with a Provencale Crust

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.

Main Ingredient: Seafood-OtherCuisine: Uncategorized