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Receta Roasted Monkfish With Fennel And Potato
by Global Cookbook

Roasted Monkfish With Fennel And Potato
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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
  •     Sea salt

Direcciones

  1. Preheat oven to 425 degrees F.
  2. Heat the extra virgin olive oil in a large ovenproof roasting pan on medium heat.
  3. Add in the onion, fennel, potatoes, anchovies, black olives, green olives, bay leaves, garlic and parsley.
  4. Saute/fry for approximately 8 min.
  5. Increase the heat to high, add in the wine and the monkfish.
  6. Bring to simmer and simmer 3 min.
  7. Put the monkfish in the oven and roast it for 15 min or possibly till the monkfish is just cooked through.
  8. Season with sea salt to taste.
  9. Yield is 4 servings.