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1
lb of monkfish (cut into medallions)
1 large yellow potato
2 large shallots
2 large roma tomatoes
1 cup of fennel bulb (julienne)
3 cloves fresh garlic, minced
2 sprigs of thyme, minced
1 cup extra virgin olive oil
1 tablespoon of sea salt or kosher salt
pinch of ground black pepper
pinch of red pepper
1 lemon cut into quarters for garnish |
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Preheat
an oven to 375 degrees.
Clean the monkfish and cut into medallion sized
pieces about 3/4 inch thick.
Place monkfish in a stainless steel bowl and
season with sea salt, ground black pepper, red
pepper, garlic and 1 tablespoon of extra virgin
olive oil.
Peel the potatoes and slice them into thin coin
like pieces, reserve in a bowl of cold water.
Remove the stem from the roma tomatoes and cut
in half lengthwise, gently squeeze any excess
water and seeds from the tomato.
Next slice the tomato halves into thin strips
and reserve.
Peel the shallots and slice them into thin strips
and reserve.
Remove the core from the fennel bulb and slice
in half.
Take each half of the fennel bulb and slice
it in half and reserve the fennel pieces.
Take a glass baking dish that is 2 inches high
and 12 inches in length and coat it with the
extra virgin olive oil.
Layer about two thirds of the potato slices
on the bottom of the baking dish leaving about
a cup or so of potato coins for later use.
Next, add slices of monkfish over the top of
the potatoes, arrange the fish pieces evenly.
Mix the shallots, tomatoes, fennel, garlic and
herbs and 1 tablespoon of the remaining 11 tablespoons
of olive oil. Place mixture over the top of
the monkfish.
Arrange the remaining potato slices over the
top of the dish.
Finally, drizzle the casserole with olive oil
and bake at 375° for 25 minutes. |
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