Monkfish à la Provençale
Serves: 4
Preparation time: 30 min.
An elegant dish from the Côte Varois of the Provence. Monkfish, a devilish looking monster, has a firm and very tasty flesh. But you can use any other fish with a firm flesh.
In France we call Monkfish "lotte", a term increasingly used by fine restaurants around the world. Italians call it "rospo", the Spanish "rape" and the Germans "Seeteufel" (sea devil), which makes the most sense given its appearance.
Ingredients:
- 2 large ripe tomatoes, cut into 1 cm (1/2 inch) thick slices
- 4 tbsp (1/4 cup) extra virgin olive oil
- 4 fillets or slices (skinless) of about 250 gr (1/2 lbs) each of monkfish or any other firm fleshed fish
- 4 tbsp of Tapenade
- 2 tbsp. Persillade
- dried bread crumbs
Preparation:
Preheat the oven to 200°C (400°F). Choose a gratin dish where the 4 fish fillets or slices fit snuggly. Rub the dish with 1 teasp. of olive oil. Season the fish fillets or slices on both sides with salt and pepper and place them in the dish. Spread about 1 tbsp. Tapenade on each fish fillet or slice. Sprinkle the persillade on top. Place the tomato slices on top of the fish fillets or slices. Salt and pepper the tomato slices and drizzle 2 tbsp. of extra virgin olive oil on top. Sprinkle the bread crumbs. Place the dish in the oven and let it bake for about 15 - 20 min. or until the bread crumbs are golden. Serve hot.
Depending on the ocassion and appetite, serve it with a potato gratin, like the Provençal Potato Gratin and/or a green salad or simply on its own with a crunchy baguette.