Yields
4 servings
Recipe courtesy of Eduardo De Berardinis, Chef/Owner, Adriatico Restaurant.
Yield is 4 servings.
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ingredients
2
Tbsp extra virgin olive oil
1
white onion, chopped coarsely
1
bulb of fennel, cut in quarters
2
Yukon Gold potatoes, peeled and diced
2
fillets of salted anchovies, chopped
1
Tbsp dried black olives
1
Tbsp pitted green olives
2
bay leaves
4
cloves of garlic, chopped
1
Tbsp chopped fresh parsley
1
cup dry white wine
1 1 ½
lb(s) monkfish tail
Sea salt
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directions
Step 1
Preheat oven to 425 degrees F.
Step 2
Heat the olive oil in a large ovenproof roasting pan on medium heat.
Step 3
Add the onion, fennel, potatoes, anchovies, black olives, green olives, bay leaves, garlic and parsley.
Step 4
Saute for approximately 8 minutes.
Step 5
Increase the heat to high, add the wine and the monkfish.
Step 6
Bring to simmer and simmer 3 minutes.
Step 7
Put the monkfish in the oven and roast it for 15 minutes or until the monkfish is just cooked through.
Step 8
Season with sea salt to taste.