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🥤 Monkfish with Cocktail Tomatoes and Olives

339 kcal · 30 min · 4 servings

Ingredients

• 400 g monkfish fillet (kitchen-ready, on the bone, skinless)
• 2 red chili peppers
• 2 garlic cloves
• 6 tbsp olive oil
• coarsely ground black pepper
• 450 g cherry tomatoes
• 50 ml olive oil (for the dish)
• 50 g black olives (preserved in oil)
• sea salt

Instructions

1. 1. Rinse the monkfish under running water and pat it dry with a kitchen towel.
2. 2. Wash the chili peppers and cut them in half lengthwise.
3. 3. Remove the seeds from the chili peppers and finely chop the flesh.
4. 4. Peel the garlic cloves and chop them finely as well.
5. 5. Mix the chopped chili and garlic in a bowl with the oil.
6. 6. Season the marinade with coarsely ground pepper.
7. 7. Pour the marinade over the fish so that it is completely covered.
8. 8. Cover the bowl and place it in the refrigerator for 2 hours to let the fish marinate.
9. 9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Thoroughly wash the cocktail tomatoes.
11. 11. Optionally leave the tomatoes on the stems if you prefer.
12. 12. Place the tomatoes and olives in a fireproof dish.
13. 13. Drizzle the vegetables with the remaining olive oil.
14. 14. Take the fish out of the marinade and place it on top of the vegetables in the dish.
15. 15. Pour the remaining marinade over the fish.
16. 16. Finally, season the dish with salt to taste.
17. 17. Place the dish in the preheated oven and bake the fish for 25 to 30 minutes.

Nutrition per serving

• kcal: 339
• Protein: 16 g · Fett/Fat: 29 g · Carbs: 4 g