Italian style monkfish bake is a classic dish that is sure to impress your dinner guests. This delicious dish combines the delicate flavor of monkfish with a rich tomato sauce, herbs, and spices. The result is a flavorful and satisfying meal that's perfect for any occasion. If you're looking for a special dish to make for your next dinner party, look no further than Italian style monkfish bake.
Here are our top 5 tried and tested recipes!
ROASTED FISH ITALIAN STYLE
Jazz up white fish, Italian-style
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
- Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
- Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.
ITALIAN STYLE MONKFISH BAKE
Make and share this Italian Style Monkfish Bake recipe from Food.com.
Provided by Dancer
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onions, celery, and green pepper until tender; then add stewed tomatoes and monkfish.
- Bake in oven at 350° for 20 minutes.
- Before the dish is done, add grated cheese to the top layer and finish baking (5 minutes approximately).
SPANISH MONKFISH CASSEROLE
Make and share this Spanish Monkfish Casserole recipe from Food.com.
Provided by Dancer
Categories Squid
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
- Add enough water to do the cooking.
- Simmer for 8-10 minutes.
- Add remaining seafoods and rice.
- Pour in water or chicken stock.
- Add salt, pepper and saffron.
- Stir all ingredients well and simmer for 15 minutes.
- A sprinkle of parsley at the end will improve flavor.
- Let the hot casserole stand for about 10 minutes before serving.
Nutrition Facts : Calories 829.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 491.7, Sodium 490.1, Carbohydrate 92.1, Fiber 5.2, Sugar 5.6, Protein 90
MONKFISH COOKED IN A PAPER BAG
Provided by Craig Claiborne
Categories dinner, main course
Time 50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Prehea oven to 350. Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper. Stir well.
- Trim off the root end of each leek. Split the leeks partly in half lengthwise, cutting to within an inch of the base. Rinse between each layer to wash away any sand. Cut the leeks crosswise into 2 1/2-inch lengths. Cut these pieces lengthwise into very thin julienne strips. There should be about 2 cups.
- Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet. Place the fish pieces and their sauce in the center of the paper or foil. Top the fish with the leeks. Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible. Place the baking sheet in the oven, and bake at 350 for 20 minutes or until the bag is well-puffed.
- Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram
SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES
I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
- Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
- Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g
Tips:
- For the best flavor, use fresh monkfish fillets. If you can't find monkfish, you can substitute another firm white fish, such as halibut, cod, or tilapia.
- To make sure the fish is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
- Don't overcook the fish, or it will become dry and tough.
- If you don't have a baking dish, you can use a large skillet instead.
- Serve the fish with your favorite sides, such as rice, pasta, or roasted vegetables.
Conclusion:
This Italian-style monkfish bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The fish is cooked in a flavorful tomato sauce with herbs and spices, and it is then topped with a crispy breadcrumb topping. Serve the fish with your favorite sides, and you have a complete and satisfying meal.
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