Baked Monkfish
Craving a sophisticated yet simple dinner? This **Baked Monkfish**, tenderly embraced by flavorful lard and crowned with a vibrant parsley sauce, will become a new favorite. Ready in just one hour, this **monkfish recipe** is not only delicious but also caters to various dietary needs, being gluten-free and dairy-free! Discover the delight of **lard wrapped monkfish** in this easy-to-follow recipe.
Dietary Information
Servings:
- 1
To prepare the baked monkfish, first clean it, remove the skin and cut it lengthwise following the spine 1 which will be removed 2. Cut the meat into pieces 3.
- 2
Salt and pepper 4. Spread 6 strips of lard 5, place the piece of monkfish and roll up. Repeat the same procedure for all the pieces 6 and set aside.
- 3
Remove the toughest part of the asparagus 7, then cut them into strips with the help of a peeler 8 9.
- 4
Remove the greenest part of the leek and the roots 10, then cut the white part first in half 11 and then into julienne strips 12.
- 5
Peel the ginger 13 and cut it into slices 14. Extract the juice from half a lemon 15.
- 6
In a mixer, put the pine nuts 16, a clove of garlic 17 and the ginger 18.
- 7
Add the sweet paprika 19, the lemon juice 20 and season with salt and pepper 21.
- 8
Pour the oil 22, add the parsley 23 and blend until you get a smooth and homogeneous sauce 24.
- 9
Heat a drizzle of oil in a pan, place the monkfish 25 and cook until it becomes golden 26; be careful not to break the lard during cooking. Transfer the monkfish to a baking sheet covered with parchment paper and cook in a fan-assisted oven at 180°C for 20 minutes 27.
- 10
Meanwhile, pour a drizzle of oil into a pan, add half a clove of garlic, the leeks and the asparagus 28, season with salt and pepper 29. Sauté for 2 minutes over high heat 30.
- 11
After the cooking time, remove the monkfish from the oven and cut it into medallions 31. Place it on a plate 32 and cover with the leeks and asparagus 33.
- 12
Season with the parsley sauce 34 and a few fresh marjoram leaves 35. The baked monkfish is ready to be served 36!
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