Best Monkfish Roasted With Herbs And Olives Recipes

Roasted Monkfish With Herbs and Prosciutto image

Provided by A la Carte

Categories < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
1 onion, chopped
1/4 cup fresh marjoram
1/4 cup thyme
1/4 cup basil
12 ounces monkfish fillets (ask fishmonger to remove the membranes)
6 slices prosciutto
2 roasted red peppers (from jar is fine)

Steps:

Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
Season fish with salt and pep.
Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
Drizzle with olive oil and bake for 30 minutes.

Olive-Roasted Monkfish image

Yield serves 4

Number Of Ingredients 5

1 cup/150 grams salt-cured olives, pits removed
1/4 cup/65 grams buckwheat honey
1/4 cup/62.5 grams fresh brewed coffee
2 1/8 pounds/900 grams monkfish tails, bone-in, cleaned
2 scallions, thinly sliced

Steps:

Put the olives, honey, and coffee in a blender and puree until smooth. Strain through a fine-mesh strainer. Divide the puree into two parts, one for brushing the fish and the other for sauce.
Line a baking sheet with aluminum foil and set a roasting rack on top. Put the monkfish tails on the rack. Using a pastry brush, evenly coat the monkfish with half of the olive mixture designated for coating the fish. Refrigerate for 20 minutes so the puree will adhere to the fish. After 20 minutes, brush the monkfish tails with the puree again and return them to the refrigerator for another 20 minutes.
Meanwhile, preheat the oven to 450°F (230°C).
Remove the fish from the refrigerator and brush again with the olive puree. Roast the fish for 10 minutes. Rotate the pan and roast for 10 more minutes. Turn off the oven without opening the door and let the fish rest for 10 minutes. Remove the fish from the oven and let it rest for 5 more minutes.
While the fish is resting, heat the reserved half of the olive puree in a small pot over medium-low heat. Stir frequently so it does not stick to the pot.
Working with one tail at a time, cut the meat off either side of the central bone. Slice each monkfish loin into medallions.
To serve, put a pool of sauce on each of 4 plates and arrange the monkfish slices on top. Sprinkle with the scallions.