Monkfish with garlic and herb butter (irish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 700 | grams | Filleted monkfish tails |
| 85 | grams | Butter |
| 2 | xes | Cloves garlic -- crushed |
| Egg (beaten) | ||
| Juice of one lemon | ||
| 1 | teaspoon | Finely chopped herbs |
| Seasoned flour | ||
Directions
Soften butter and add herbs and garlic. Chill. -- Make a slit in each monkfish fillet and pack with the chilled herb butter. Fold up to enclose butter. Toss each piece in seasoned flour, dip in beaten egg and roll in breadcrumbs. Press the crumbs firmly onto the fish.
~- Place the fish in a buttered dish. Dribble a little melted butter or oil, and lemon juice, on top. Cook for 30-35 minutes at 375F/190C.
Serve at once.
Related recipes
- Monkfish bourride (fish stew)
- Monkfish chili
- Monkfish pieces in a lemon and ginger batter
- Monkfish stir fry
- Monkfish stir-fry
- Monkfish with almond sauce
- Monkfish with almonds, sweet red peppers & saffron
- Monkfish with almonds, sweet red peppers and saffron
- Monkfish with bacon
- Monkfish with chive buerre blanc
- Monkfish with garlic & herb butter (irish)
- Monkfish with garlic and herb butter
- Monkfish with ginger sauce
- Monkfish with grapefruit
- Monkfish with hazelnuts, almonds and garlic
- Monkfish with lemon butter
- Monkfish with red pepper-basil sauce
- Monkfish with shrimp, mussels and almonds
- Monkfish with spinach
- Monkfish with two sauces