This is a delicious and delicate main course from the Mediterranean repertoire. It is a perfect dish for a light and nutritious dinner (rich in protein, vitamins and low in cholesterol) to share with your family and friends.
Monkfish is also known as angler-fish. Actually when it is cleaned, headless and ready for cooking, is called monkfish, otherwise angler-fish. At the fish market or supermarket you will hardly find it with the head; the reason is simple : it is not a particularly beautiful fish to look at, and for this reason the head is removed. Despite its ugly looking, it has very tasty and lean meat. You can cook it in many different ways: grilled, steamed or baked with vegetables. I like the Italian way: with cherry tomatoes, capers and seasoned with oregano.
MEDAGLIONI DI PESCATRICE CON POMODORINI (MONKFISH MEDALLIONS WITH CHERRY TOMATOES)
900 (2 pounds) monkfish medallions
450 g (1 pound) cherry tomatoes
2 garlic cloves, crushed
2 tablespoons bread crumbs
1-2 tablespoons dried oregano
2 tablespoons capers “sottosale”, washed and dried
Extra Virgin olive oil
Salt and freshly ground pepper
1. Preheat the oven to 180°C (350°F)
2. Wash the tomatoes and cut into quarters. Place in a bowl and dress with 3 tablespoons olive oil, garlic, oregano and a pinch of salt and pepper. Remove 1/2 of the liquid
3. Wash the fish under running water (not for long because its meat is particularly delicate) and pat dry with kitchen paper
4. Drizzle a ceramic baking pan with with some olive olive. Place the fish in it, top with the tomato mix and the bread crumbs
5. Bake for about 15-20 minutes. Serve warm. – Paola