Baked Monkfish Recipe

Name: Baked Monkfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 monkfish tails, skinned; 1 large green bell pepper, cut in half and sliced; 2 small onions, peeled and sliced; 4 medium tomatoes, sliced; 6 piece tinfoil; 5 tsp thyme, chopped; 5 tsp chopped parsley; 150 grams butter; 3 tsp garlic paste; 2 tsp salt; 2 tsp ground black pepper; 2 tsp fish spice

Servings: persons

6 monkfish tails, skinned
1 large green bell pepper, cut in half and sliced
2 small onions, peeled and sliced
4 medium tomatoes, sliced
6 piece tinfoil
5 tsp thyme, chopped
5 tsp chopped parsley
150 grams butter
3 tsp garlic paste
2 tsp salt
2 tsp ground black pepper
2 tsp fish spice

1
Preheat oven to 190C
2
In a preheated frying pan melt 20 grams of butter and fry the garlic for 2 minutes over a low heat.
3
Mix together the remainder of the ingredients for the garlic butter.
4
Place the tinfoil shining side up.
5
Baste the middle with garlic butter.
6
Put some of the onions on the tinfoil, followed by green bell pepper and tomato.
7
Place the monkfish tails on top of this and baste with the balance of the garlic butter.
8
Put some tomatoes followed by green bell pepper and onions on top of the fish.
9
Wrap the fish up in the tinfoil and bake for 20 minutes.
10
Remove from tinfoil and place under a very hot grill for 5 minutes.

1644

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 monkfish tails, skinned, 1 large green bell pepper, cut in half and sliced, 2 small onions, peeled and sliced, 4 medium tomatoes, sliced, and more.

Yes, Baked Monkfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Monkfish

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