How to cook monkfish with aromatic herbs, quick recipe to cook in a pan, with tomato pulp and homemade bread, necessary ingredients and detailed description of the preparation process.
Ingredients for 4 people
- 1 dl of dry white wine
- 200 g of diced tomato pulp
- 1 teaspoon of dried oregano
- 1 tablespoon of chopped parsley
- 800 g of monkfish (monkfish) in trance
- 50 g approx. of white flour
- 1 onion
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
- 1 dl of vegetable broth
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- 4 slices of homemade bread
- salt and pepper
Preparation of monkfish with aromatic herbs
Wash the monkfish or monkfish slices and then arrange them on a paper towel to dry them, dabbing them with the same
delicate.
As soon as they are completely dry, flour them, then peel and slice the garlic and onion icing.
Heat the oil in a pan and brown the garlic and onion, waiting for them to become transparent, then lay the monkfish slices on them and brown them on both sides over high heat, turning them occasionally until they become golden brown.
Season with salt and sprinkle with a pinch of pepper, then pour in the wine and let it evaporate.
Add the tomato pulp, the oregano and the parsley, continuing to cook for 15-20 minutes, adding a little broth if necessary.
As soon as the fish is cooked, serve it hot directly in the serving dishes, placing the slices on the toasted slices of bread.
