Best 4 Italian Style Monkfish Bake Recipes
Embark on a culinary journey to the heart of Italian cuisine with our delectable Italian-Style Monkfish Bake. This exquisite dish showcases the tender, flaky texture of monkfish, complemented by a vibrant array of Mediterranean flavors. Savor the harmonious blend of fresh herbs, tangy tomatoes, and savory white wine, all enveloped in a luscious broth that promises an explosion of taste in every bite.
Our article presents a collection of three distinct recipes, each offering a unique take on this classic Italian dish. The first recipe introduces a traditional preparation, featuring a medley of aromatic vegetables, succulent seafood, and a rich tomato sauce. The second recipe takes a lighter approach, utilizing a flavorful broth and a variety of vibrant vegetables to create a healthy and satisfying meal. For those seeking a touch of indulgence, the third recipe incorporates a creamy sauce, succulent shrimp, and a sprinkling of Parmesan cheese, resulting in a dish that is both luxurious and utterly delectable.
Whether you're a seasoned home cook or just starting your culinary exploration, our Italian-Style Monkfish Bake is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will transport you to the sun-kissed shores of Italy. Buon Appetito!
OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE
Steps:
- For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
- For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
- For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
- For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
- Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.
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).
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
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.
Tips:
- To ensure the monkfish is cooked evenly, use a sharp knife to score the skin before baking. This will help the heat penetrate the fish more easily.
- For a crispy skin, pat the monkfish dry with paper towels before searing it in a hot pan. Then, transfer the fish to the oven to finish cooking.
- To add more flavor to the dish, try marinating the monkfish in a mixture of olive oil, lemon juice, garlic, and herbs before baking.
- If you don't have monkfish, you can substitute another firm-fleshed white fish, such as cod, haddock, or halibut.
Conclusion:
Italian-style monkfish bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce made with tomatoes, garlic, and herbs, and served over a bed of rice or pasta. This dish is sure to please everyone at the table.
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