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Herb-coated Monkfish

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(Recipe ID: 408)

Serves 4

Preparation time: 10 minutes; Cook time: 12 minutes

Source: Vito De Carolis

Also known as Lotte or Angler fish.  It is known for its extreme ugliness and sweet, delicious flavor.


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  • 4 pieces Monkfish tail (about 6 ounces each)
  • 3 tablespoons Extra Virgin Olive Oil *
  • Green peppercorn; freshly ground to taste *
  • Fine sea salt to taste
  • 2 slices White bread (2 days old)
  • 1 Garlic clove, chopped
  • 2 tablespoons Parsley, chopped
  • 1/2 teaspoon Dried thyme *
  • 2 teaspoons Dijon mustard


  1. Preheat oven to 350 degrees.
  2. Brush monkfish pieces with 1 tablespoon Extra Virgin Olive Oil, and season with peppercorn and salt.
  3. Arrange fish in an ovenproof dish, cover with foil and bake 8 minutes.
  4. Meanwhile, trim off bead crust; break bread into soft crumbs; put bread crumbs, garlic, parsley and thyme in a food processor and run it for few seconds.
  5. Remove fish from the oven, turn on the grill.
  6. Spread mustard on the fish, sprinkle over with the breadcrumbs mixture, and press down lightly.
  7. Place on grill, and cook until the breadcrumbs begin to brown nicely.
  8. Serve with boiled potatoes and sautéed vegetables.

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