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Ingredientes
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 x white onion, minced coarsely
- 1 x bulb of fennel, cut in quarters
- 2 x Yukon Gold potatoes, peeled and diced
- 2 x fillets of salted anchovies, minced
- 1 Tbsp. dry black olives
- 1 Tbsp. pitted green olives
- 2 x bay leaves
- 4 x cloves of garlic, minced
- 1 Tbsp. minced fresh parsley
- 1 c. dry white wine
- 1 x 1 1/2 pound monkfish tail
- Â Â Sea salt
Direcciones
- Preheat oven to 425 degrees F.
- Heat the extra virgin olive oil in a large ovenproof roasting pan on medium heat.
- Add in the onion, fennel, potatoes, anchovies, black olives, green olives, bay leaves, garlic and parsley.
- Saute/fry for approximately 8 min.
- Increase the heat to high, add in the wine and the monkfish.
- Bring to simmer and simmer 3 min.
- Put the monkfish in the oven and roast it for 15 min or possibly till the monkfish is just cooked through.
- Season with sea salt to taste.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 94 | 39% |
| Total Fat 10.57g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 555mg | 16% |
| Total Carbs 24.16g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.22g | 1% |
| Protein 2.81g | 4% |
