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Monkfish and delicious tapenade



Monkfish with tapenade on crushed baby potatoes with watercress

Serves 4

Tapenade
50g red onion, roughly chopped
20g (2 tbsp) garlic
50g anchovies
150g Kalamata (black) olives
150g capers
25g (21/2 tbsp) Dijon mustard
100g (1/4 cup) parmesan cheese
100ml (1/4 cup) olive oil
Salt and freshly ground black pepper to taste

1.  Place the red onion, garlic, anchovies, olives, capers, mustard, and parmesan cheese into a food processor and process to blend into a rough paste.
2.  Add olive oil and blend to combine, then add salt and pepper and season to taste. This tapenade can be kept in the refrigerator for up to three weeks.

Monkfish
Salt and freshly ground black pepper
Flour for dusting
4 x 150g pieces of fresh Monkfish fillets of a similar thickness
50g butter
50g (21/2 tbsp) olive oil

1.  In a shallow bowl, mix the salt, pepper and flour, then lightly dust the monkfish fillets until just coated.
2.  Place the butter and olive oil in a frying pan on medium heat. When the butter is melted and the oil/butter mixture is hot, place the monkfish fillets in the frying pan. Lightly fry the monkfish until it is golden brown on each side, being careful not to burn the fish. Remove to an oven tray.
3.  Preheat the oven to 180°C. Spread the tapenade on top of the monkfish, about 5mm thick. Then place tray into the oven and bake for about 10 minutes or until cooked through. Remember, the thicker the pieces are, the longer the cooking time.

 

Crushed baby potatoes with watercress
600g baby potatoes with skin on
200g watercress
Salt and freshly ground black pepper, to taste
Olive oil

1.  Place the potatoes in a pot of cold water and bring to the boil. Boil until well cooked.
2.  Strain potatoes well and place it back into the pot. Using a fork, lightly crush each potato until they are just falling apart.
3.  Add the watercress, salt and pepper to taste, and a drizzle of olive oil. Mix together and serve with monkfish and tapenade.



  




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