Roast monkfish with olives and capers recipe Recipe

Name: Roast monkfish with olives and capers recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 175g monkfish fillets; 1 Lime (zest and juice of); 1 Garlic clove, peeled and finely chopped; 1 tbsp Olive oil; 1 pinch Dried chilli flakes (red pepper flakes), plus extra for sprinkling; 1 pinch Freshly ground black pepper; 4 tbsp Low-fat natural yoghurt; 25 g (0.9oz) Pitted black olives, roughly chopped; 1 tbsp Capers, rinsed and chopped; 2 tbsp Fresh parsley, chopped; 4 Lime wedges, to serve

Servings: persons

4 175g monkfish fillets
1 Lime (zest and juice of)
1 Garlic clove, peeled and finely chopped
1 tbsp Olive oil
1 pinch Dried chilli flakes (red pepper flakes), plus extra for sprinkling
1 pinch Freshly ground black pepper
4 tbsp Low-fat natural yoghurt
25 g (0.9oz) Pitted black olives, roughly chopped
1 tbsp Capers, rinsed and chopped
2 tbsp Fresh parsley, chopped
4 Lime wedges, to serve

1
Preheat the oven to 190C/375F/Gas mark 5.
2
Prepare the monkfish by pulling away any whitish membrane from the flesh.
3
Place in a roasting tin and sprinkle with the lime zest and juice, garlic, olive oil, dried chilli flakes (red pepper flakes) and black pepper.
4
Roast for 20 minutes until the fish is cooked through.
5
Meanwhile, mix together the yoghurt, olives, capers and parsley and season with freshly ground black pepper to taste.
6
Serve the fish with the dressing on the side, sprinkled with a few dried chilli flakes (red pepper flakes), and accompanied with a big green salad and lime wedges to serve.

118

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: 4 175g monkfish fillets, 1 Lime (zest and juice of), 1 Garlic clove, peeled and finely chopped, 1 tbsp Olive oil, and more.

Yes, Roast monkfish with olives and capers recipe 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.

Roast monkfish with olives and capers recipe

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