Roasted Monkfish with Tri-Color Olive Salsa

Roasted Monkfish with Tri-Color Olive Salsa


Lemons 2, zest and juiced
Rosemary 1 sprig, leaves picked
Monkfish 4 fillets
Olive Oil
Arugula 2 bunches

Tri-Color Olive Salsa

Black Olives 1/3 cup, chopped
Purple Olives 1/3 cup, chopped
Green Olives 1/3 cup, chopped
Chili Pepper 1, finely chopped
Basil 1 bunch, chopped
Parsley 1 bunch, chopped
Celery 3 stalks + leaves, chopped
Garlic 3 cloves, minced
Lemon 1, juiced
Salt & Pepper
Extra Virgin Olive Oil 2 tbsp.
Balsamic Vinegar 1/2 teaspoon

Prepare Monkfish:

Mash up 2 teaspoons of salt with lemon zest and rosemary and rub all over Monkfish fillets.

Put fish in refrigerator for 1 hour.

Olive Salsa:

Mix all ingredients together.

Cook Monkfish:

Preheat oven to 425 F.

Take fish out of the refrigerator.

Pat dry, then add a small bit of olive oil to fillets.

Heat up an oven-proof frying pan with olive oil.

Fry in pan for 2 minutes.

Turn fish over in pan, put pan into pre-heated oven.

Cook 7 minutes.

Take out of oven, add arugula and olive salsa, sprinkle some lemon juice on top and enjoy!



No Comments

Leave a Reply