![]() ![]() Each fish contains two thick fillets, generally weighing between one and four pounds, on either side of the spine. They are voracious eaters and eat almost anything that swims nearby.ĭespite their ugly appearance, their meat is exquisite. They are very ugly fish with a huge mouth. This fish don’t swim but use their fins to “walk” on the ocean floor and look for prey. Monkfish are fish that inhabit the deep waters of the North Atlantic Ocean. If you want to make an amazing dinner and you don’t have so much time to make it or simply if you have guests for dinner you want to amaze with the elegance of simplicity, try this recipe Pasta with Monkfish and Cherry Tomatoes! Success is guaranteed! What is Monkfish? For example Paccheri or Fusilli for a shrot shaped pasta Linguine o Bavette if you prefer a long one. Its flavor is very delicate and easily combines different ingredients for the preparation of many fish recipes.įinally, for the pasta we used spaghetti, but every other pasta shape go perfectly with this fish sauce. The monkfish has a firm consistency, it’s lean, very valuable and nutritious. It’s a rather ugly fish but don’t be swayed by his looking because, unlike its ugly appearance, its meats are really delicious. The most important ingredient: the monkfish. Then garlic, which must not be missing in fish recipes. If you can’t find cherry tomatoes, use grape tomatoes that are fine too. So let’s start with some cherry tomatoes, ripe and sweet. It’s made with few very simple ingredients, each one with a delicate flavor that enhance the taste of this delicious recipe.We have used high quality ingredients, necessary if you want this quick easy recipe to be perfect. Drizzle a little extra virgin olive oil and balsamic vinegar around each plate, then sprinkle with sea salt flakes and coarsely crushed black pepper.Pasta with Monkfish and Cherry Tomatoes is a simple and tasty pasta recipe, perfect for all occasions, from everyday meal to more sophisticated dinner. 7) Cut the monkfish across into thick slices and serve on top of the crushed potatoes. Add the watercress and turn over gently until the watercress is well mixed in. 6) Season the potatoes and add any juices from the fish. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. 5) When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Remove from the oven, cover with foil and set aside for 5 minutes. 4) Transfer the pan to the oven and roast for 10–12 minutes, until the fish is cooked through but still moist and juicy in the centre. ![]() While the potatoes are cooking, heat the 2 tablespoons of olive oil in a large ovenproof frying pan.ģ) Pat the monkfish dry on kitchen paper, add to the pan and sear for 3–4 minutes, turning it 3 or 4 times, until nicely browned on all sides. Cook the potatoes in well-salted boiling water until tender. 2) Season the monkfish with salt and set it aside for 15 minutes. 2 x 350g pieces of prepared thick monkfish fillet - Salt - 750g new potatoes, scraped clean - 2 tbsp olive oil - 90ml extra virgin olive oil - 50g watercress sprigs, very roughly chopped To serve - Extra virgin olive oil - Balsamic vinegar - Sea salt flakes - Coarsely crushed black pepper -ġ) Preheat the oven to 200☌/gas 6. ![]()
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