Monkfish with potatoes
- Lactose Free
- Energy Kcal 770
- Carbohydrates g 27.3
- of which sugars g 3.1
- Protein g 29
- Fats g 60.5
- of which saturated fat g 11.67
- Fiber g 2.1
- Cholesterol mg 80
- Sodium mg 538
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Monkfish and potatoes—now that's a classic combo you'll see along the coast in Italy. Seriously tasty stuff. I mean, this baked monkfish dish plays up the fish’s naturally firm, almost tender texture, which is perfect for the oven. It soaks up any seasoning, no problem. Folks along the Italian seaside keep it basic, letting the fish do the talking, but here? A rough lemony coating—so so good—brings out a moist inside and a hint of tangy flavor that just pops.
Here's the thing: monkfish recipes like this one are super easy to switch up. Sometimes you'll see it with linguine and a monkfish ragù, especially down south, or the focus just stays on the fish and potatoes. Either way, you get a dish that’s comforting and just a little bit fancy. Not complicated at all.
You know what else? Oven-baked monkfish really shines with crispy potato slices that play off the fish’s soft, almost sweet meat. Italians often throw in fried potatoes or rustic bread—works great—for extra crunch, especially to scoop up those tasty pan juices. This kind of easy monkfish recipe isn’t just for family dinners. It feels special enough for guests without stressing you out in the kitchen.
And listen, the coarse lemon crust is key. It keeps the monkfish moist and lets those delicate flavors shine through. You know how Mediterranean towns by the water swear by these monkfish and potatoes pairings? You’ll see different spins depending on where you go, but it’s always about bringing out the fish's natural taste.
For anyone into simple seafood dinners, this dish totally hits the spot. It's easy, flavorful, and a real crowd-pleaser with barely any fuss. Pretty much perfection, right?
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INGREDIENTS
- Ingredients for the monkfish
- Monkfish 1.1 lbs (500 g) - steaks, already cleaned
- Homemade bread 3 oz (80 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- Thyme to taste
- Lemon peel 1 -
- For the French fries
- Potatoes 0.7 lb (300 g)
- Peanut seed oil 4 ¼ cups (1 l)
- for the baking dish
- Extra virgin olive oil to taste -
How to prepare Monkfish with potatoes
To make the monkfish with potatoes, first prepare the breadcrumb mix: cut the fresh bread into cubes 1 and place it in a food processor. Add the extra virgin olive oil 2, salt, and pepper 3,
the thyme leaves 4, and the grated lemon zest 5, and pulse the processor until you obtain a coarse texture 6.
Now take the already cleaned monkfish fillets and remove the central spine 7. Grease a baking dish with olive oil, place the monkfish fillets inside the dish 8, and cover them with the breadcrumb mix 9. Bake the fish in a preheated static oven at 350°F for 15 minutes or until the crust is golden brown.
Meanwhile, you can prepare the potatoes: wash the potatoes to remove any soil residue and dry them well. Without peeling, slice them to a couple of millimeters thick using a mandoline 10; stack the potato slices and cut them into fairly thin sticks 11. Heat the peanut oil in a saucepan to a temperature of 265°F-285°F (measure with a kitchen thermometer), then immerse a few potatoes at a time 12 and fry them for about 5 minutes.
When the fries are golden, drain them with a slotted spoon and transfer them to a plate lined with paper towels to remove excess oil 13. After the monkfish cooking time has elapsed, remove the baking dish from the oven 14, and plate the fish along with the freshly fried fries: your monkfish with potatoes is ready to be enjoyed 15!