Roast monkfish with a provencale crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅜ | kilograms | Monkfish tail |
| Salt and ground black pepper | ||
| 3 | Lemons | |
| 3 | Fat cloves of garlic | |
| 8 | tablespoons | Fresh parsley; chopped |
| 4 | tablespoons | French tarragon; chopped |
| 125 | grams | Fresh brown breadcrumbs |
| 3 | tablespoons | Extra virgin olive oil |
| 68 | grams | Small spinach leaves |
| Extra virgin olive oil for frying | ||
Directions
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.
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