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🍽️ Baked Monkfish with Tomatoes and Olives

485 kcal · 30 min · 4 servings

Ingredients

• 50 g black olives
• 2 beef tomatoes
• flat-leaf parsley
• 1 small sprig rosemary
• 800 g monkfish fillet
• salt
• 3 tbsp lemon juice
• 10 tbsp olive oil
• 30 g capers (with some liquid)
• lemons (for garnish)

Instructions

1. 1. Remove the pits from the olives.
2. 2. Make a small cross-shaped cut in the skin of the tomatoes.
3. 3. Pour boiling water over the tomatoes and let them sit for one minute.
4. 4. Drain the water and rinse the tomatoes with cold water.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the tomatoes into quarters and remove the seeds.
7. 7. Roughly chop the tomato flesh.
8. 8. Rinse the herbs under running water.
9. 9. Pluck the leaves off the herb stems.
10. 10. Season the monkfish with salt.
11. 11. Place the fish in a baking dish.
12. 12. Drizzle lemon juice over the fish.
13. 13. Add three tablespoons of olive oil.
14. 14. Sprinkle the herbs over the fish.
15. 15. Arrange the tomato pieces around the fish.
16. 16. Distribute the capers and olives over the dish.
17. 17. Add another three tablespoons of olive oil.
18. 18. Preheat the oven to 200 degrees (convection: 180 degrees).
19. 19. Place the dish in the oven.
20. 20. Bake the fish for 25 minutes.
21. 21. Turn off the oven after the time is up.
22. 22. Drizzle the cooking juices from the dish over the fish.
23. 23. Let the fish sit in the warm oven for another five minutes.
24. 24. Cut the monkfish into portions.
25. 25. Drizzle the remaining olive oil over the finished dish.
26. 26. Plate the fish.
27. 27. Garnish the dish with lemon slices.

Nutrition per serving

• kcal: 485
• Protein: 79 g · Fett/Fat: 16 g · Carbs: 7 g