Baked Monkfish Tail with Potatoes, Olives and Cherry Tomatoes
by Chef Stefano Barbato · 938K subscribers on YouTube
A simple and flavorful baked monkfish tail served with tender potatoes, olives and cherry tomatoes. Perfect for a Sunday lunch, this Mediterranean dish is easy to prepare and full of taste.
- Cook
- 50 min
- Difficulty
- medium
Ingredients
12 items- 800 gCoda di Rospo (o Rana Pescatrice)Approximately 800 g; can use whole monkfish if preferred.
- 400 gPotatoes
- 200 gCherry TomatoesUse a mix of red and green cherry tomatoes, whole.
- 200 gOlivesUse green or black olives, preferably brine-cured.
- 2 pcsGarlicWhole cloves, crushed in their skin.
- RosemaryA few sprigs.
- CapersTo taste.
- ParsleyA bunch, chopped for garnish.
- Dry White WineAbout half a glass (approximately 100 ml).
- SaltTo taste.
- PepperTo taste.
- Extra Virgin Olive OilExtra-virgin olive oil of high quality, generous amount.
Method
- Clean the monkfish: remove the mouth part with teeth using scissors, cut off the tail and fins, remove the skin, cut off the antenna, open the head and remove the liver (set aside for another use), remove the gills, rinse under cold water.
- Separate the tail from the head. Set aside the head for soup or stock.
- In a baking dish, crush two whole garlic cloves with the skin. Add rosemary sprigs, capers, whole cherry tomatoes, black or green olives, and diced potatoes. Season with extra-virgin olive oil, salt, and pepper. Mix well.
- Bake in a preheated oven at 200°C (static or ventilated) for 25 minutes.
- Meanwhile, season the monkfish tail with salt, pepper, olive oil, and a little dry white wine. Massage and let it marinate briefly.
- After 25 minutes, remove the vegetables from the oven. Make space in the center and place the monkfish tail.
- Add the remaining white wine. Return to the oven at 200°C for another 20–25 minutes.
- During the last 5–6 minutes, lower the oven temperature to 180°C to prevent the vegetables from burning.
- Check the fish: the flesh should easily separate from the bone. Remove from the oven.
- Garnish with fresh parsley. Serve immediately.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
