![]() ![]() Therefore you can find it always in the sand like amphibians and like them it has a very large mouth. Probably the words “frog” and “toad” are associated with this sea fish because it lives and hunts in the seabed. Monkfish in Italian is called “Coda di Rospo” or “Rana Pescatrice” (literal translation: toad tail, angler frog). The meat of the monkfish is firm, lean and white in color and the part used is the fillets of the tail. There is flavorful meat located in the cheeks, but it is hardly used in recipes. For these reasons it is a fish areally good for children. it has no bones, just a large central spine that you can easily remove. It is voracious and eat almost anything that swims nearby.ĭespite their ugly appearance, their meat is delicious and nutritious, high in protein. Monkfish is a very ugly fish with a huge mouth. Monkfish is a very widespread fish and present almost everywhere but above all they populate the deep waters of the North Atlantic Ocean and the western Mediterranean. Or you can chop olives, capers and hot chilli pepper together with the bread.Įven the bread crumbs can be replaced with corn flour or even with chopped almonds or pistachios to make this recipe always new, crunchy and delicious! according to your tastes.įor example, you can use fresh basil or marjoram depending on the season. In this recipe we have shown you how to flavor the breading with lemon, roseamry and garlic, but you can flavor the bread as you prefer. ![]() Monkfish meat is perfect for various types of cooking: baked, steamed, grilled or cooked in a frying pan.Ī very popular classic monkfish recipe is pasta with monkfish and cherry tomatoes, where you cook the fish with tomatoes in a frying pan.īaked breaded fish is a traditional way to cook, in particular in central Italy. Baked Monkfish with Lemon, Rosemary and Breadcrumbs: some Variants You can keep leftovers in the refrigerator, in an airtight container for up to one day. Baccalà alla Livornese (Salt Cod and Potatoes in Tomato Sauce).Serve baked monkfish with lemon, rosemary and breadcrumbs as soon as ready with roasted potatoes as a side dish. ![]() ![]() Step 6) – Bake monkfish with lemon, rosemary and bread crumbs in a preheated oven at 180° C (350 F) for 15/20 minutes, until the crust is golden and crunchy. Now let’s see how to bake monkfish with a lemon flavored breading. The tasty and crunchy crust is just a plus! The breading helps to keep the fish flesh soft and enhances the delicate flavor of the fish. So coat the monkfish with bread crumbs flavored with lemon, rosemary and garlic. In reality, if the fish is of good quality and already cleaned ready-to-cook, it’s really quick to do it! This recipe proves it: short preparation times, fast cooking and finally a really tasty dish to serve!īaked Monkfish with lemon, rosemary and bread crumbs is made with a lemon breading for fish. What is certain is that monkfish is not as expensive as lobster!Ĭooking a fish usually seems quite difficult. The monkfish has a firm, sweet and boneless flesh like lobster. Monkfish fillets are often compared to lobster. Very nutritious, without thorns, perfect even for children. Monkfish is a delicate fish with white flesh. Baked Monkfish with lemon, rosemary and bread crumbs is a light and easy-to-cook fish recipe, for everyday family dinners or to amaze your guests with a quick and easy dish. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |