Monkfish with preserved lemon and semi-dried tomatoes
You can do something other than a terrine or an armoricaine sauce with monkfish!!
Here, a minimalist recipe that showcases the ingredient!
Preparation
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Step 1
In a dish, place the monkfish, and on top, put pieces of semi-dried tomatoes and slices of preserved lemon.
If your tomatoes are like mine, in a mix of oil and herbs, add a few tablespoons of that flavoured oil. Otherwise, mix a little oil with herbs and a little spice (turmeric, for example).Put it in the oven with, if possible, a temperature probe set to 54°C. At that core temperature, your fish will be perfect. In that case, you watch the probe temperature, not the cooking time.
Serve with wheat semolina or rice. For me, wheat semolina… If it were summer, I’d happily make a pan-fry of courgettes or aubergines, but it isn’t summer ^^.
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