
Roast stuffed monkfish with saffron, lemon, tomato, and capers

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This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.
ingredients
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serves: 6
1 (3-lb/1.5-kg) monkfish tail (skinned)
1 tablespoon black peppercorns (coarsely crushed)
1 tablespoon roughly chopped thyme
1 tablespoon Maldon sea salt flakes
Salt and freshly ground black pepper
STUFFING:
large pinch of saffron strands
2 oz (50 g) can anchovy fillets in oil (drained)
1/2 Preserved Lemon (cut into thin slices)
1 Roasted Red Pepper (seeded and torn into wide strips)
4-5 in sun-dried tomatoes oil (drained and thinly sliced)
2 tablespoons olive oil
SAUCE:
3/4 cup (175 ml) Fish Stock
2 tablespoons extra virgin olive oil
1 tablespoon (15 g) butter
1 tablespoon lemon juice
1 tablespoon chopped flat-leaf parsley
1 tablespoon capers in brine (drained and rinsed)
Servings Per Recipe: 6
Amount per Serving
Calories: 327
- Total Fat: 17 g
- Saturated Fat: 3.8 g
- Trans Fat: 0.1 g
- Cholesterol: 70.4 mg
- Sodium: 518.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.5 g
- Sugars: 1.1 g
- Protein: 37.2 g
preparation

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