Baked Monkfish Tails with Vegetables

Name: Baked Monkfish Tails with Vegetables
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 2 frozen monkfish tails, thawed; 1 zucchini; 1 sweet onion; 1 ripe tomato; 2 large potatoes; salt; ground black pepper; extra virgin olive oil

penchi briones garcia @cook_1094139

Cartagena, Murcia, España

Here’s another dish for the season ahead. I’m not being pessimistic, but we can all see how things are going, so I’m sharing this now. Frozen monkfish from Lidl turns out really tasty in this recipe.

penchi briones garcia @cook_1094139

Cartagena, Murcia, España

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Ingredients

50 minutes

Serves 2 servings

2frozen monkfish tails, thawed
1zucchini
1sweet onion
1ripe tomato
2large potatoes
salt
ground black pepper
extra virgin olive oil

Saved

Steps

50 minutes

1

Season the thawed monkfish tails with salt and pepper, drizzle with a little olive oil, and refrigerate.
2

Peel, wash, and slice the potatoes thinly, then arrange them in a single layer in a baking dish.
3

Next, peel and slice the onion and layer it over the potatoes. Peel and slice the zucchini and add it on top. Peel and chop the tomato and spread it over the zucchini. Season with salt and pepper, drizzle with olive oil, and add 1 cup (about 240 ml) of water.
4

Bake in the oven at 375°F (190°C) with both top and bottom heat. When the vegetables are tender and starting to brown, about 40 minutes, place the monkfish tails on top and bake for another 10 minutes. Remove from the oven and serve immediately.