People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 400 g of monkfish
  • 1 baked potato
  • 1 tomato
  • 1 onion
  • Olive oil
  • 2 slices gluten free toast
  • Zest of 1 lemon
  • Zest of 1 lime
  • 2 tablespoons chopped parsley
  • Salt and pepper
Preparation
  1. Remove the skin of the monkfish and cut into two pieces.
  2. Heat a drizzle of olive oil in a frying pan and quickly fry the fish on each side until golden brown. Reserve.
  3. Slice the boiled potatoes, tomatoes and onions and cook on a flat-top grill with a little olive oil.
  4. Heat the oven to 180ºC.
  5. Break up the toast to obtain coarse breadcrumbs.
  6. Mix the breadcrumbs with the lemon and lime zest, chopped parsley and 4 tablespoons olive oil in a bowl.
  7. Place the fish on a baking tray lined with non-stick baking paper and cover with the citrus breadcrumb mix. Bake for 5 minutes.
  8. Serve the monkfish on a bed of grilled vegetables, season and serve.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy