Baked Monkfish with Cherry Tomatoes and Bell Peppers
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams Monkfish (ready to cook)
- 300 grams Cherry tomatoes
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 Sage
- 200 milliliters white wine
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- Red pepper flakes
Preparation steps
1.
Rinse monkfish, pat dry and cut into 8 similarly sized pieces. Rinse cherry tomatoes. Rinse and halve peppers, remove seeds and ribs, cut into large pieces. Strip sage leaves from stems and coarsely chop.
2.
In an ovenproof dish, combine tomatoes, peppers, sage and white wine. Season with salt and pepper and place fish pieces on top. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Bake in preheated oven at 200°C (approximately 400°F), repeatedly basting fish with pan juices during baking time, 15-20 minutes. Season to taste and serve.
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