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Monkfish Italian Style

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Ingredients
  Carrots 1⁄2 Ounce, cut into strips
  Baby turnips 1 1⁄2 Ounce, cut into strips
  Potatoes 3 1⁄2 Ounce, cut into strips
  Diced leeks 4 (White Part Only)
  Orange zest 1 Teaspoon
  Thyme sprig 1 Small
  Bay leaf 1
  Saffron powder 1⁄4 Teaspoon
  White wine 2⁄3 Cup (10.67 tbs)
  Olive oil 4 Tablespoon
  Salt To Taste
  Pepper To Taste
  Monkfish 2 Pound
  Chopped tomato 1
  Garlic 4 Clove (20 gm), crushed
  Basil leaves 20
  Butter 2 Tablespoon
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

Put the carrots, turnips, potato, celery, leeks, twist of orange zest (peel), thyme and bayleaf into a casserole.
Add the saffron, white wine and 3 (2) tablespoons of olive oil.
Season with salt and pepper.
Stir well.
Cover and micro wave on HIGH for 8 minutes.
Rinse the fish under plenty of cold running water.
Pat dry on kitchen paper.
Remove the central cartilage, cut each fillet into thick slices and season with salt and pepper.
Stir the contents of the casserole and add the fish.
Cover and microwave on HIGH for 6 minutes.
To make the sauce: puree the tomato, garlic and basil leaves in a food processor, adding the butter in tiny pieces, the parmesan cheese and the remaining olive oil.
Puree until smooth.
Transfer the fish to a dish.
Discard the thyme, bayleaf and orange zest (peel).
Add the cooking liquid from the fish to the sauce and stir well.
Add the sauce to the vegetable mixture.
Stir well again, pour over the fish

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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