Oven Roasted Monkfish with Clams and Merguez Sausage Recipe

Name: Oven Roasted Monkfish with Clams and Merguez Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-pound) monkfish tails, trimmed; Olive oil; Salt and freshly ground black pepper; Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden…; 12 fingerling potatoes, sliced in half, vertically; Olive oil; Salt and pepper; Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown.; 1/2 pound merguez sausage; Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.

Servings: persons

2 (1-pound) monkfish tails, trimmed
Olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
12 fingerling potatoes, sliced in half, vertically
Olive oil
Salt and pepper
Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown.
1/2 pound merguez sausage
Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.

1
Clam broth: 2 tablespoons olive oil 1 small onion, finely sliced 4 cloves garlic, finely sliced 1 cup white wine 4 cups clam broth 12 New Zealand cockels 2 plum tomatoes, pureed 2 scallions, finely sliced 2 tablespoons cold unsalted butter
2
Heat oil in a medium saucepan over medium heat.
3
Add the onions and cook until soft.
4
Add the garlic and cook for 2 minutes.
5
Increase the heat to high, add wine and cook until reduced.
6
Add broth and bring to a boil.
7
Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl.
8
Cook the broth until reduced by half.
9
Add the tomatoes and cook for 2 minutes.
10
Whisk in the butter, add the scallions and season with salt and pepper to taste.
11
Assemble: Spinach, sauteed in butter and seasoned with salt and pepper Roasted monkfish, cut into 4 pieces Potatoes Grilled merguez Clams Broth Parsley
12
Place a small amount of spinach in each bowl.
13
Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge.
14
Ladle broth over and garnish with fresh parsley.

231

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 2 (1-pound) monkfish tails, trimmed, Olive oil, Salt and freshly ground black pepper, Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes., and more.

Yes, Oven Roasted Monkfish with Clams and Merguez Sausage 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.

Oven Roasted Monkfish with Clams and Merguez Sausage

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