← All recipes

🍽️ Monkfish with Cherry Tomatoes

280 kcal · 30 min · 4 servings

Ingredients

• 400 g monkfish fillet
• 2 red chili peppers
• 2 garlic cloves
• 8 tbsp olive oil
• pepper
• 450 g cherry tomatoes
• 50 g black pitted olives (in oil)
• salt

Instructions

1. 1. Rinse the monkfish fillets under cold running water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Wash the chili peppers thoroughly.
4. 4. Halve the chili peppers lengthwise.
5. 5. Remove the seeds and white pith from the chili peppers.
6. 6. Finely chop the deseeded chili peppers.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic as well.
9. 9. Mix the chopped chili peppers and garlic with six tablespoons of oil.
10. 10. Season the oil mixture with black pepper.
11. 11. Drizzle the monkfish fillets with the marinade.
12. 12. Cover the fillets.
13. 13. Place the fillets in the refrigerator for two hours to marinate.
14. 14. Wash the cherry tomatoes.
15. 15. Place the tomatoes together with the olives in a baking dish.
16. 16. Drizzle the tomatoes and olives with the remaining oil.
17. 17. Take the marinated fish fillets out of the marinade.
18. 18. Place the fillets directly on top of the tomatoes in the baking dish.
19. 19. Pour the remaining marinade over the fish and tomatoes.
20. 20. Season the dish finally with salt.
21. 21. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
22. 22. Cook the fish in the preheated oven for 25 to 30 minutes.

Nutrition per serving

• kcal: 280
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 4 g