This is great Mediterranean recipe for cooking the monkfish or any firm-fleshed fish with an extraordinary spicy flavour.
PREP: 50 MINS
COOK: 30 MINS
SERVE: 2
INGREDIENTS:
350 GR Monkfish tail
4 medium waxy potatoes
3 tbsp olive oil
2-3 garlic cloves, finely chopped
a dozen of green olives
a dozen of cherry tomatoes
salt and black pepper
For the Chermoula (to marinate):
1/2 red chilly
1 garlic clove
1 tbs cumin seeds
1 tbs coarse salt
juice of 1 lemon
1 tbs olive oil
small bunch of coriander or persely, finely chopped
1- FIRST STEP: preparing the Chermoula marinade
Deseed and chop the chilly, pound the garlic, chilly and cumin seeds and salt to from a smooth paste. Beat in lemon juice and olive oil, then stir the coriander into the marinade. Cut the monkfish and put it into the chermoula marinade. Mixed it and let it marinade during at least 1 hour.
2- SECOND STEP: Wax and cut the potatoes and boil them during around 5 minutes. Then drain and refresh under cold water.
3- THIRD STEP: Heat the oil in a fried pan with the garlic clove. Then put the potatoes, the olives and the remaining chermoula. Add some water and cover it during 5 minutes. Then toss in the monkfish and then tomatoes. Let it cook during other 5 minutes. Dress with persely and olive oil and some lemon juice.
Perfect with a white wine glass! Buon appetito!
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