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🍽️ Monkfish on a Bed of Capers and Lemon

320 kcal · 30 min · 4 servings

Ingredients

• 800 g monkfish fillet
• 2 lemon
• 80 g sun-dried tomato
• 250 g pearl onion
• 4 garlic clove
• 20 g sultana
• 30 g caper (2 tbsp)
• 2 bay leaf
• salt
• pepper
• 4 tbsp olive oil
• 50 ml fish stock (jar)

Instructions

1. 1. Rinse the monkfish fillets under cold water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut the fillets into four equal pieces.
4. 4. Wash one lemon thoroughly with hot water.
5. 5. Dry the lemon.
6. 6. Grate the zest of the lemon.
7. 7. Squeeze the juice from the lemon.
8. 8. Slice the remaining lemon into rounds.
9. 9. Chop the tomatoes roughly.
10. 10. Peel the onions.
11. 11. Peel the garlic.
12. 12. Quarter the onions.
13. 13. Halve the garlic cloves.
14. 14. Place the tomatoes in a baking dish.
15. 15. Add the onions to the baking dish.
16. 16. Add the garlic to the baking dish.
17. 17. Add the lemon zest to the baking dish.
18. 18. Add the lemon slices to the baking dish.
19. 19. Add the sultanas to the baking dish.
20. 20. Add the capers to the baking dish.
21. 21. Add the bay leaves to the baking dish.
22. 22. Place the monkfish fillets on top of the vegetables.
23. 23. Season the fish with salt.
24. 24. Season the fish with pepper.
25. 25. Drizzle the fish with the lemon juice.
26. 26. Drizzle the fish with olive oil.
27. 27. Pour in the fish stock.
28. 28. Preheat the oven to 200 degrees Celsius.
29. 29. Place the baking dish in the oven.
30. 30. Cook the fish for about 25 minutes.

Nutrition per serving

• kcal: 320
• Protein: 33 g · Fett/Fat: 12 g · Carbs: 18 g