Monkfish fillet baked in the oven with vegetables and rosemary
4 servings
45 minutes
Fillet of monkfish baked with vegetables and rosemary is a refined dish of European cuisine that embodies sophistication and harmony of flavors. The monkfish, with its dense and tender texture, pairs perfectly with aromatic rosemary, creating an expressive bouquet of spicy notes. Potatoes, sweet peppers, and onions add richness and a hint of sweetness, while garlic provides a piquant touch. Baking with white wine makes the fish meat even juicier, and parmesan adds a pleasant creaminess. This dish is perfect for both family dinners and formal receptions, impressing guests with its elegant presentation and rich flavor.
1
Preheat the oven to 220 degrees. Grease the pan with a little olive oil.
- Olive oil: to taste
2
Heat a small amount of olive oil in a pan over medium heat. Add finely chopped onion and sauté for 5 minutes until golden.
- Olive oil: to taste
- Onion: 1 head
3
Peel the potatoes and cut them into small pieces. Add to the onion with chopped small peppers and garlic. Sauté for a couple of minutes and transfer to a baking dish.
- Potato: 3 pieces
- Red sweet pepper: 2 pieces
- Garlic: 8 cloves
4
Heat more olive oil in the same pan over medium heat. Add the fish cut into medium pieces, sprinkle with salt and pepper, and fry for 3 minutes until golden brown. Place it on the vegetables and top with rosemary sprigs. Drizzle with wine, sprinkle with cheese, and bake in the oven for 20 minutes until cooked and golden.
- Monkfish fillet: 1 kg
- Sea salt: to taste
- Ground black pepper: to taste
- Fresh rosemary: 4 stems
- Dry white wine: 0.13 l
- Grated Parmesan cheese: 2 tablespoons