Roasted Monkfish With Herbs And Prosciutto Recipes
ROASTED MONKFISH WITH HERBS AND PROSCIUTTO
This sounds a little fiddly, but it only takes a few minutes to make and it was yummy. It looks posh too!
Provided by A la Carte
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
- Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
- Season fish with salt and pep.
- Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
- Drizzle with olive oil and bake for 30 minutes.
ROASTED MONKFISH
Make and share this Roasted Monkfish recipe from Food.com.
Provided by Lori 13
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven 400.
- Drain tomatoes, reserving oil.
- Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
- Season.
- Lay 2 slices of prosciutto on a counter, overlapping slightly.
- Top at one end with a monkfish strip.
- Top monkfish with 1/4 of the tomato mix.
- Roll up, tucking in prosciutto.
- Repeat with the remaining ingredients.
- Place on a sprayed rack over a baking sheet.
- Bake 20-25 minutes.
- WOW!
Nutrition Facts : Calories 138.7, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.8, Sodium 93.7, Carbohydrate 7.1, Fiber 2.1, Protein 16.1
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
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