Name: Monkfish Tail with Potatoes
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Monkfish tail (Coda di rospo) | 500g |
| Homemade bread (Pane casereccio) | 80g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 20g |
| Salt (Sale fino) | To taste |
| Black pepper (Pepe nero) | To taste |
| Thyme (Timo) | To taste |
| Lemon zest (Scorza di limone) | 1 |
| Potatoes (Patate) | 300g |
| Peanut oil (Olio di semi di arachide) | 1l |
| Extra virgin olive oil (Olio extravergine d’oliva) | To taste |
Instructions:
-
Prepare the Bread Crumb Coating (Panure):
Start by cutting the homemade bread into small cubes. In a bowl, combine the bread cubes with a pinch of salt, black pepper, and fresh thyme leaves. Mix everything well to ensure the seasonings are evenly distributed. -
-
Prepare the Monkfish:
Take the monkfish tails (which should already be cleaned) and carefully remove the central bone. Lightly season the fish with salt, pepper, and lemon zest to enhance its flavor. -
Coat the Fish:
Lightly grease a baking dish with a drizzle of extra virgin olive oil. Arrange the monkfish tails in the dish, pressing the bread crumb mixture onto the fish to coat them evenly. This will form a delightful golden crust once baked. -
Baking the Fish:
Preheat your oven to 180°C (350°F) in static mode. Place the dish with the monkfish tails in the oven and bake for about 15 minutes, or until the crust turns golden brown and crispy. -
Prepare the Potatoes:
While the monkfish is baking, wash the potatoes thoroughly to remove any dirt, then dry them well. Without peeling them, slice the potatoes into thin rounds, about 2-3mm thick. For this step, using a mandolin slicer ensures uniformity in the thickness of the slices. -
Fry the Potatoes:
Heat the peanut oil in a small pot or deep fryer. Use a thermometer to monitor the temperature, heating the oil to around 130°C-140°C (266°F-284°F). Once the oil is ready, carefully add the potato slices in small batches, making sure they don’t stick together. Fry the potatoes until they become golden and crispy. -
Drain Excess Oil:
Once the potatoes have achieved a golden color, use a slotted spoon to remove them from the hot oil. Transfer the fried potato slices onto a plate lined with paper towels to drain any excess oil. -
Serving:
After the monkfish has finished baking, remove the baking dish from the oven. Plate the monkfish alongside the crispy fried potatoes for a complete, delicious meal. Garnish with additional thyme leaves or a squeeze of fresh lemon juice, if desired, and serve while hot.
Cooking Tips:
- For extra flavor, you can drizzle a little more extra virgin olive oil over the monkfish before baking.
- Make sure not to overcrowd the potatoes when frying to ensure they cook evenly and become crispy.
- The lemon zest adds a refreshing touch to the fish, complementing its delicate flavor.
This Monkfish Tail with Potatoes recipe is a simple yet elegant dish, perfect for a hearty meal that will satisfy both your cravings and your guests. The combination of tender monkfish with crispy, golden potatoes makes for a delightful and savory experience. Enjoy this dish on its own or with a light salad for a complete meal.
