Coda di rospo al forno con patate (Baked Monkfish with Potatoes)
Coda di rospo al forno con patate (Baked Monkfish with Potatoes) is a traditional Italian recipe for a classic layered dish of potatoes, monkfish, shallots, tomatoes and fennel drizzled with olive oil and baked in the oven until tender. The full recipe is presented here and I hope you enjoy this classic Italian version of: Baked Monkfish with Potatoes (Coda di rospo al forno con patate).
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Ingredients:
225g monkfish tail, sliced into 3cm thick pieces
225g potatoes, sliced into rounds
1 tomato, finely sliced
3 shallots, peeled and finely sliced
2 tsp Italian herb mix
1/2 bulb of fennel, finely sliced
3 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Arrange a layer of potatoes in the base of a round, shallow oven proof dish (a cocotte is ideal) — overlapping the potatoes as you lay them in. Season with salt and freshly-ground black pepper.
Top with a layer of monkfish slices, a layer of shallots and tomatoes, seasoning each layer as you add them.
Drizzle over the olive oil and sprinkle the mixed herbs on top. Cover the dish with a double sheet of kitchen foil then transfer to an oven pre-heated to 200°C and bake for 30 minutes. Remove the foil for the last 10 minutes of cooking.
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