Monkfish In Herbes De Provence Marinade Recipes

Steps:

• Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
• Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
• Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
• Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
• Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
• Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
• Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

Steps:

• Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
• Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
• Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

Steps:

• Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
• Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
• About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Steps:

• In a bowl, mix together the crushed fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper.