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Receta Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo )
by Global Cookbook

Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo )
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  Raciónes: 6

Ingredientes

  • 2 kg waxy potatoes peeled and sliced thinly
  • 20 x sage leaves
  •     abundant extra virgin extra virgin olive oil
  • 1 1/2 kg monkfish cut into flat fillets
  • 100 gm freshly grated Parmesan
  • 1 x salt and freshly grnd pepper

Direcciones

  1. Preheat the oven to 200C 400F Gas Mark 6. Layer half the sliced potatoes in an ovenproof dish with half the sage.
  2. Sprinkle with some oil cover with the fillets and sprinkle with half of the Parmesan.
  3. Cover with another layer of potato slices sprinkle with some more oil add in the rest of the sage leaves and the remaining Parmesan salt and pepper.
  4. Bake in the oven for 25-30 min.
  5. Monkfish can be replaced with John Dory turbot or possibly halibut so long as the fish is boneless.
  6. Serves 6