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🍽️ Monkfish with Basilica Crust on Artichoke Ratatouille

485 kcal · 30 min · 4 servings

Ingredients

• 600 g monkfish fillet
• salt
• pepper (from a mill)
• 60 g soft butter
• 2 artichokes
• 1 tbsp lemon juice
• 1 can peeled tomatoes (approx. 400 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 5 garlic cloves
• 1 shallot
• 1 eggplant
• 1 zucchini
• 4 tomatoes
• 8 tbsp olive oil
• 70 ml dry red wine
• 1 tbsp dried oregano
• 0.25 tsp chili flakes
• 1 bunch basil (approx. 30 g)
• 5 tbsp breadcrumbs
• 4 basil leaves

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the monkfish and pat it dry with a kitchen towel.
3. 3. Remove the skin and the white sinews from the fish.
4. 4. Cut the monkfish into four equal pieces.
5. 5. Season the fish pieces with salt and pepper.
6. 6. Melt 20 grams of butter in a pan.
7. 7. Crush one clove of garlic and add it to the pan.
8. 8. Sear the monkfish on all sides until golden brown.
9. 9. Remove the fish from the pan and place it on a baking sheet lined with baking paper.
10. 10. Cook the monkfish in the preheated oven for 10 to 15 minutes.
11. 11. Clean the artichokes and remove the tough choke in the center.
12. 12. Cut the artichoke bottoms into thin wedges.
13. 13. Drizzle the artichokes immediately with lemon juice to prevent them from browning.
14. 14. Puree the peeled tomatoes finely.
15. 15. Wash the peppers, halve them, remove the seeds, and cut them into very fine dice.
16. 16. Peel two garlic cloves and one shallot and chop them finely.
17. 17. Wash the eggplant and zucchini and cut them into very fine dice as well.
18. 18. Wash the tomatoes, remove the stem area, and score the bottom in a cross shape.
19. 19. Blanch the tomatoes with hot water.
20. 20. Shock the tomatoes in cold water to make peeling easier.
21. 21. Peel the tomatoes, quarter them, remove the seeds, and cut the flesh into small cubes.
22. 22. Heat two tablespoons of olive oil in a pot.
23. 23. Sweat the garlic and shallot cubes for 1 to 2 minutes until translucent.
24. 24. Add the remaining vegetable cubes.
25. 25. Deglaze with red wine and add the tomato puree.
26. 26. Season the sauce with salt, pepper, and oregano.
27. 27. Simmer the ratatouille over medium heat for 10 to 15 minutes.
28. 28. Heat one tablespoon of olive oil in a pan.
29. 29. Sear the artichoke wedges for 2 to 3 minutes.
30. 30. Season the artichokes with salt, pepper, and chili flakes.
31. 31. Peel the remaining garlic.
32. 32. Wash the basil, shake it dry, and pluck the leaves off the stems.
33. 33. Puree the basil with the garlic and the remaining olive oil until smooth.
34. 34. Mix the remaining butter with breadcrumbs and the basil puree.
35. 35. Spread the herb butter onto the cooked monkfish.
36. 36. Grill the fish under the oven grill for 3 to 4 minutes.
37. 37. Arrange the artichoke wedges together with the ratatouille sauce on pre-warmed plates.
38. 38. Place one halved piece of monkfish on top of the vegetables.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 18 g