Time: 15 minutes Cooking time: 25 minutes Difficulty: Easy
Description: Monkfish is my favourite fish, his flesh is meaty, chewy and full of flavour. It’s really delicious and when cooking, it keeps in shape !
- 1 big monkfish
- 1 big fennel
- Tomato in vine
- 1 big lemon
- Garlic, Parsley and Dill butter
- Good olive oil
- Salt and pepper
Use a large over dish, peel the fennel like an onion, place the fish on top of the fennel, place the tomato in vine around the fish, i like to put lot of tomatoes so when cooking you end up with a kinda fish stock (almost like a Bisque as my friend Marco pointed out !), pour some olive oil on top of the fish and tomatoes.
For the garlic butter, very easy, chopped parsley and dill roughly, with chopped garlic and salt and pepper and mix with a good butter, when it’s ready put the butter on top of the fish. I placed a foil to cover the whole dish and cook with it for 20 minutes, at 200 degrees, so it will steam inside, last 5 minutes, take the foil off and put down the temp at 180 degrees, so the fish can be crispy ! Et Voila !!!
Bon Appétit !