Roast Monkfish Tail
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 4 Monkfish (cut from the tail end)
- 14 ozs cherry tomatoes (on the vine)
- 1 clove garlic cloves (chopped)
- 1 red chili pepper (finely chopped)
- 2 Tbsps marjoram
- 1 cup white wine
- salt
- peppers
- 1 cup black Olives
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF gas 6.
2.
Heat the oil in a large frying pan and gently fry the monkfish for 2 minutes on each side.
3.
Put the tomatoes in an ovenproof dish and lay the monkfish on top.
4.
Fry the garlic and chilli in the pan until soft. Add the marjoram leaves and white wine and let bubble, then pour over the monkfish and tomatoes. Season with salt and pepper.
5.
Cover the dish with foil and cook in the oven for 8-10 minutes, until the fish is cooked through. Scatter over the olives and serve immediately.
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