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Serve with roasted vegetables, mashed potatoes, or a green salad.
Store leftovers in an airtight container in the fridge for up to 2 days.
Gently reheat in the oven at low heat (around 150°C/300°F).
Variations
Add a splash of white wine to the baking dish for extra depth.
Use butter instead of olive oil for a richer flavor.
Top with capers or olives before baking for a Mediterranean twist.
FAQ
Q: Can I use frozen monkfish?
A: Yes, but make sure it’s fully thawed and patted dry before cooking.
Q: How do I know monkfish is done?
A: The flesh should be white and flake easily when tested with a fork.
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