Ingredients
Preparation
1. Brown the monkfish slices (fully covered) with the Espelette pepper and cook, in an oiled pan, on all sides over moderate heat; place the slices in a baking dish.
2. Preheat the oven to 190°C.
3. In the same pan, add a little extra virgin olive oil and the chopped onions. Sauté for a few minutes, until translucent. Add 200g of olives and mix. Spread the preparation around the monkfish. Drizzle with vegetable broth.
4. Cover the dish with aluminum foil. Bake in the oven for about 45 minutes.
5. Keep the monkfish warm. Strain the sauce.
6. Serve with the reserved olives (100g) and the sauce.
Monkfish with Espelette pepper and olives
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Monkfish with Espelette pepper and olives is a dish full of character, marinated in the flavors of southwest France. The monkfish is roasted with olives and onions for an explosion of flavors. This dish is perfectly accompanied by rice or grilled vegetables for a balanced meal. Its refined and spicy flavor is perfect for family or friendly dinners.
