🍽️ Baked Monkfish with Herb-Walnut Crust

Name: Baked Monkfish with Herb-Walnut Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg monkfish fillet (skinless and boneless); 1 garlic clove; 2 tbsp freshly chopped herbs (sage and parsley); 6 tbsp olive oil; 1 pinch lemon zest; 4 tbsp chopped walnut kernels; 2 egg yolks; 3 tbsp breadcrumbs; salt; pepper (from the mill); 1 unwaxed lemon; 2 sprigs sage; 150 ml white wine

511 kcal · 30 min · 4 servings

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Ingredients

1 kg monkfish fillet (skinless and boneless)
1 garlic clove
2 tbsp freshly chopped herbs (sage and parsley)
6 tbsp olive oil
1 pinch lemon zest
4 tbsp chopped walnut kernels
2 egg yolks
3 tbsp breadcrumbs
salt
pepper (from the mill)
1 unwaxed lemon
2 sprigs sage
150 ml white wine

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating function to top and bottom heat.
2. Rinse the fish under cold running water. Then pat it completely dry with a kitchen towel.
3. Cut out the cartilaginous backbone from the fish fillet. Make sure to leave the tail fin at the end of the fillet intact.
4. Peel the garlic cloves and chop them very finely.
5. Mix the chopped garlic with the fresh herbs, four tablespoons of oil, the lemon zest, the walnuts, the egg yolks, and the breadcrumbs in a bowl.
6. Crush the mixture with a fork or a mortar until it forms a firm paste.
7. Season the herb-walnut paste with salt and pepper to taste.
8. Lightly salt and pepper the fish fillet on the outside as well.
9. Pack the herb-walnut paste firmly into the pocket created by removing the backbone.
10. Tie the fish with kitchen twine to keep the filling inside.
11. Slice the lemon into thin rounds.
12. Place the lemon slices in the center of a baking dish or a deep baking sheet.
13. Place the stuffed fish directly on top of the lemon slices.
14. Drizzle the remaining oil over the fish.

Nutrition per serving

kcal: 511
Protein: 43 g · Fett/Fat: 32 g · Carbs: 8 g