Best Roasted Monkfish With Herbs And Prosciutto Recipes

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO

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.

MONKFISH ROASTED WITH HERBS AND OLIVES

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 MONKFISH

Steps:

• Preheat oven to 425 degrees.
• Season fish with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
• Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
• Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
• Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

ROASTED MONKFISH WITH POTATOES, OLIVES AND BAY LEAVES

Steps:

• Preheat the oven to 400°F.
• Peel and thinly slice the potatoes (a mandoline is great for this).
• Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
• Season with salt and pepper and top with the bay leaves and remaining oil.
• Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
• Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
• Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
• Serve immediately.