Crispy Monkfish with Capers Recipe

Name: Crispy Monkfish with Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds monkfish fillet; 1/4 cup all-purpose flour; 3 large eggs2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped; 1 cup panko (Japanese bread crumbs); Salt and freshly ground pepper; 4 tablespoons unsalted butter; 1/4 cup vegetable oil; 1 tablespoon finely chopped flat-leaf parsley; 1 tablespoon capers, drained; 1 teaspoon finely grated lemon zest; Steamed asparagus and lemon wedges, for serving

Servings: persons

1 1/4 pounds monkfish fillet
1/4 cup all-purpose flour
3 large eggs2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped
1 cup panko (Japanese bread crumbs)
Salt and freshly ground pepper
4 tablespoons unsalted butter
1/4 cup vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon capers, drained
1 teaspoon finely grated lemon zest
Steamed asparagus and lemon wedges, for serving

1
Using a sharp knife, cut the monkfish fillet on the diagonal into 1/2-inch-thick slices.
2
Put the flour, beaten eggs and panko in 3 shallow bowls.
3
Season the fish with salt and pepper and dust each slice on one side only with flour, tapping off the excess.
4
Dip the floured side in the egg and then in the panko, pressing to help the crumbs adhere.
5
In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the oil.
6
Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes.
7
Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer.
8
Transfer the fish to plates, breaded side up.
9
Repeat with the remaining butter, oil and fish.
10
Sprinkle the monkfish with the parsley, capers, lemon zest and chopped egg.
11
Serve with asparagus and lemon wedges.

458

kcal

Calories

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 11 ingredients. The key ingredients include: 1 1/4 pounds monkfish fillet, 1/4 cup all-purpose flour, 3 large eggs2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped, 1 cup panko (Japanese bread crumbs), and more.

Yes, Crispy Monkfish with Capers 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.

Crispy Monkfish with Capers

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