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🍽️ Oven Monkfish with Olives

257 kcal · 30 min · 4 servings

Ingredients

• 1 sprig Sage
• 5 sprigs Thyme
• 2 sprigs Oregano
• 2 sprigs Basil
• 1 Vegetable Onion
• 2 Garlic Cloves
• 800 g Monkfish Fillet (kitchen-ready, without skin)
• Salt
• Pepper (from the mill)
• 1 tbsp Lemon Juice
• 50 g black, pitted Olives
• Butter (for the dish)
• 2 tbsp Olive Oil
• 150 ml Fish Stock

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the herbs under running water.
3. 3. Shake the herbs dry.
4. 4. Peel the onion.
5. 5. Peel the garlic clove.
6. 6. Cut the onion into quarters.
7. 7. Cut the garlic clove into quarters.
8. 8. Rinse the fish under running water.
9. 9. Pat the fish dry with a kitchen towel.
10. 10. Divide the fish into four equal pieces.
11. 11. Season the fish pieces with salt.
12. 12. Season the fish pieces with pepper.
13. 13. Season the fish pieces with the lemon juice.
14. 14. Grease a baking dish with butter.
15. 15. Place the herbs in the prepared baking dish.
16. 16. Place the well-drained olives in the baking dish.
17. 17. Place the onion pieces in the baking dish.
18. 18. Place the garlic pieces in the baking dish.
19. 19. Place the fish pieces on top of the vegetables in the baking dish.
20. 20. Drizzle everything with the olive oil.
21. 21. Pour the fish stock (fond) into the baking dish.
22. 22. Place the dish in the preheated oven.
23. 23. Bake the fish for about 30 minutes.
24. 24. Remove the cooked fish from the oven.
25. 25. Serve the fish with fried potatoes.

Nutrition per serving

• kcal: 257
• Protein: 33 g · Fett/Fat: 12 g · Carbs: 4 g