Monkfish Roasted With Herbs And Olives Recipes

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MONKFISH ROASTED WITH HERBS AND OLIVES



Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

  • Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
  • Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
  • Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
  • Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
  • Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA



Herb Crusted Monkfish with Zucchini Salsa image

Provided by Chef Neil Perry

Categories     Food Processor     Fish     Olive     Tomato     Parmesan     Pine Nut     Zucchini     Pan-Fry     Cilantro

Yield Serves 4

Number Of Ingredients 18

Monkfish Ingredients:
4 40-ounce monkfish fillets
Olive oil, for cooking
Cilantro crust:
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
Zucchini salsa:
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

Steps:

  • Method:
  • 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.
  • To make the salsa, simply combine all ingredients gently together.
  • 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.
  • To serve:
  • Serve the fish with the zucchini salsa over the top and a fresh potato salad.

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO



Roasted Monkfish With Herbs and Prosciutto image

This sounds a little fiddly, but it only takes a few minutes to make and it was yummy. It looks posh too!

Provided by A la Carte

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
1 onion, chopped
1/4 cup fresh marjoram
1/4 cup thyme
1/4 cup basil
12 ounces monkfish fillets (ask fishmonger to remove the membranes)
6 slices prosciutto
2 roasted red peppers (from jar is fine)

Steps:

  • Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
  • Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
  • Season fish with salt and pep.
  • Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
  • Drizzle with olive oil and bake for 30 minutes.

ROASTED MONKFISH WITH POTATOES, OLIVES AND BAY LEAVES



Roasted Monkfish With Potatoes, Olives and Bay Leaves image

A great dish from simple ingredients. It's worth splurging a bit on the quality and quantity of the olive oil. And for this dish, don't use heavily cured or marinated olives--the little oil cured ones are great. Any firm-fleshed fish will work.

Provided by Chef Kate

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 large baking potatoes
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
15 bay leaves, preferably fresh
1 cup black olives, pitted
1 1/2 lbs monkfish fillets (or other sturdy white fish)

Steps:

  • Preheat the oven to 400°F.
  • Peel and thinly slice the potatoes (a mandoline is great for this).
  • Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
  • Season with salt and pepper and top with the bay leaves and remaining oil.
  • Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
  • Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
  • Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
  • Serve immediately.

Nutrition Facts : Calories 472.3, Fat 33.3, SaturatedFat 4.8, Cholesterol 42.5, Sodium 327.2, Carbohydrate 17.3, Fiber 2.5, Sugar 0.7, Protein 26.3

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

  • Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
  • Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
  • Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

ROAST MONKFISH WITH CRISP POTATOES, OLIVES, AND BAY LEAVES



Roast Monkfish with Crisp Potatoes, Olives, and Bay Leaves image

Categories     Olive     Potato     Roast

Yield makes 4 servings

Number Of Ingredients 6

2 large baking potatoes (about 1 pound)
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
15 bay leaves
1 cup good-quality black olives, like Kalamata
1 1/2 pounds monkfish or other fillets

Steps:

  • Preheat the oven to 400°F. Peel and thinly slice the potatoes (use a mandoline if you have one). Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (it's okay if they overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil.
  • Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil. Roast for 10 minutes more. If the potatoes aren't browning, roast for 5 minutes more.
  • Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender but not overcooked. Serve immediately.
  • Variations
  • You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes' browning; it's a trade-off, and there's nothing to be done about it.
  • Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
  • Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.

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Top Asked Questions

What are the best tips for roasting monkfish?
Firm-fleshed fish can be described as "meaty" — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish.
How many calories in monkfish with olives?
Monkfish with Olives 0 (0) 50 mins 9,3 Halibut with Cherry Tomatoes and Olives 0 (0) 90 mins 308 calories 8,9 Low-Carb Recipe For The Office
How do you cook fish in olive oil?
Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees. Meanwhile, make the olive paste: Put pitted black olives, garlic and ¼ cup olive oil in a small food processor and pulse to a rough paste.
Is monkfish a type of lobster?
In fact, monkfish was once known as poor man’s lobster, recipes for which advise the cook to sprinkle the fish with salt, pepper and paprika, broil it and serve with drawn butter. Its cooked texture is similar to a lobster’s, too, but real lobster it will never be.

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