Coda di rospo al forno con patate, olive e pomodorini

monkfish tail

🥗Healthier: cod

💰Cheaper: pollock

Cod is a leaner alternative while pollock is more budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a different flavor profile, while canned olives are often less expensive.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil offers a fresh taste, while dried parsley is a cost-effective option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor, while broth is a budget-friendly substitute.

Clean the monkfish by removing the mouth and teeth with scissors, wearing gloves.

Eliminate the fins and skin from the monkfish tail.

Cut the monkfish tail into pieces and set aside.

Crush 2 cloves of garlic and place them in a baking dish.

Add whole sprigs of rosemary, capers, and whole cherry tomatoes to the dish.

Peel and cut the potatoes into cubes, then soak them in cold water to prevent oxidation.

Add the cubed potatoes to the baking dish.

Drizzle a good amount of high-quality extra virgin olive oil over the ingredients in the dish.

Season with salt and black pepper, then mix everything well.

Preheat the oven to 200°C (about 392°F) and bake the vegetables for 25 minutes.

After 25 minutes, check the potatoes; they should be partially cooked.

Make space in the center of the dish and place the monkfish tail on top of the vegetables.

Season the monkfish with salt, black pepper, and a bit of olive oil, massaging it in.

Add a splash of dry white wine to the monkfish to marinate.

Return the dish to the oven at 200°C for another 20-25 minutes.

In the last 5-6 minutes of cooking, lower the oven temperature to 180°C (about 356°F) to finish cooking the fish gently.

Check that the fish is cooked when the flesh separates easily from the bones.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens