Monkfish Tail with Vegetables

Monkfish tail, also known as anglerfish, is a delicately flavored fish that goes well with vegetables. Here is an Italian recipe for preparing monkfish tail with vegetables.

Ingredients

• 4 monkfish tail fillets (about 200 grams each)
• 2 zucchinis
• 2 carrots
• 1 red bell pepper
• 1 onion
• 2 cloves of garlic
• 10 cherry tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• Chopped fresh parsley
• White wine (optional)

Preparation

1. Clean and cut the vegetables into sticks (zucchini, carrots) or pieces (bell pepper, onion) and slice the garlic cloves.
2. In a large pan, sauté the garlic and onion with a drizzle of extra virgin olive oil until golden.
3. Add the carrots and bell pepper and cook for about 5 minutes.
4. Incorporate the zucchinis and halved cherry tomatoes, salt and pepper, and let cook for another 5-10 minutes, until the vegetables are tender but still crisp.
5. In a separate pan, heat a drizzle of oil and once hot, lay the previously salted and peppered monkfish tail fillets. If you wish, you can deglaze with a bit of white wine.
6. Cook the fish for about 3-4 minutes per side, until golden and the flesh flakes easily with a fork.
7. Arrange the vegetables on a serving dish and lay the monkfish tail fillets on top.
8. Finish the dish with a sprinkle of chopped fresh parsley and a few drops of lemon juice.

If you like, you can add a touch of aromatic herbs such as thyme or rosemary during the cooking of the vegetables to further enrich the flavors.

Curiosity

Monkfish is named for its head shape, which resembles a frog, but don’t be fooled by its appearance because beneath a rough skin hides a white, firm, and very tasty flesh. In Italy, it is often used in fish soups like cacciucco or simply grilled or baked.