Herb Crusted Monkfish With Zucchini Salsa Recipe

Name: Herb Crusted Monkfish With Zucchini Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 40-ounce monkfish fillets; Olive oil, for cooking; 1 1/2 ounces fresh sourdough breadcrumbs; 1/2 ounce cilantro leaves; 1/3 ounce pinenuts, roasted; 1/3 ounce fresh finely grated parmesan; 1 tablespoons olive oil; Sea salt and freshly ground pepper, to taste; 2 ounces small green zucchinis, blanched and finely diced; 1 fluid ounce extra virgin olive oil; 1/2 fluid ounce fresh lemon juice; 1/2 ounce Spanish (red) onion, finely diced; 3 ounces vine-ripened tomatoes, quartered, seeded and finely diced; 1 ounce Ligurian olives; Sea salt and freshly ground pepper, to taste

Servings: persons

4 40-ounce monkfish fillets
Olive oil, for cooking
1 1/2 ounces fresh sourdough breadcrumbs
1/2 ounce cilantro leaves
1/3 ounce pinenuts, roasted
1/3 ounce fresh finely grated parmesan
1 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
2 ounces small green zucchinis, blanched and finely diced
1 fluid ounce extra virgin olive oil
1/2 fluid ounce fresh lemon juice
1/2 ounce Spanish (red) onion, finely diced
3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
1 ounce Ligurian olives
Sea salt and freshly ground pepper, to taste

1
To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
2
To make the salsa, simply combine all ingredients gently together.
3
Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
4
Serve the fish with the zucchini salsa over the top and a fresh potato salad.

318

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 15 ingredients. The key ingredients include: 4 40-ounce monkfish fillets, Olive oil, for cooking, 1 1/2 ounces fresh sourdough breadcrumbs, 1/2 ounce cilantro leaves, and more.

Yes, Herb Crusted Monkfish With Zucchini Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Herb Crusted Monkfish With Zucchini Salsa

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