Baked monkfish with potatoes is a typical coastal stew from Galicia and Asturias, where this rock fish is abundant. Slow cooking in the oven allows the potatoes to absorb the broth and flavor of the sea. It is a Sunday dish in the homes of the northern peninsula.
Mediterranean
Baked monkfish with potatoes
Baked monkfish with potatoes, onion, pepper and white wine in the Galician style.
- Spain
- MAIN COURSES
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 14 g
- Sodium 520 mg
Story behind the dish
Preparation
Baked monkfish with potatoes is a Spanish preparation with easy difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g monkfish tail, thickly sliced.
- Have ready: 600 g sliced new potatoes.
- Have ready: 1 large onion julienned.
- Have ready: 4 cloves of minced garlic.
- Have ready: 200 ml of white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 190 C
Preheat the oven to 190 C. Season the monkfish with salt and pepper and set aside at room temperature. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Sauté the onion and pepper in oil until soft.
Sauté the onion and pepper in oil until soft, add the garlic and paprika for 1 minute.
-
Place the potatoes in a baking dish
Place the potatoes in a baking dish, cover with the sauce and pour over with wine and broth. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat
-
Bake 20 minutes
Bake for 20 minutes, place the monkfish slices on top and return to the oven for another 15-18 minutes. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Check that the fish is tender and the potatoes are cooked;…
Check that the fish is tender and the potatoes are cooked; sprinkle thyme and parsley.
-
Serve directly in the dish with the cooking juices on top.
Serve directly in the dish with the cooking juices on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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