Monkfish with Artichokes and Ratatouille
Ingredients
- Ingredients
- 600 grams Monkfish
- salt
- freshly ground peppers
- 60 grams softened butter
- 2 Artichoke
- 1 Tbsp lemon juice
- 1 can peeled Tomatoes (400 grams)
- 1 red paprika
- 1 yellow paprika
- 5 garlic cloves
- 1 shallot
- 1 Eggplant
- 1 Zucchini
- 4 Tomatoes
- 8 Tbsps olive oil
- 70 milliliters dry Red wine
- 1 Tbsp dried oregano
- ¼ tsp Red pepper flakes
- 1 bunch Basil (approx 30 g)
- 5 Tbsps breadcrumbs
- For garnish
- 4 Basil
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Rinse the monkfish, pat dry and remove the skin, cut into 4 equal pieces and season with salt and pepper. In a pan melt 20 g (approximately 1 1/2 tablespoons) butter. Peel the garlic and smash one clove. Heat the oil in a skillet, add 1 clove of garlic and saute the monkfish until golden brown on all sides. Remove and place on the baking sheet and bake until almost cooked through, 10-15 minutes.
Meanwhile, remove the tough leaves from the artichokes until you're left with pale green leaves and snip the sharp tips with scissors. Peel the stem. Cut the artichokes in half lengthwise, remove the choke and cut leaves and stem into thin slices. Immediately sprinkle with lemon juice. Puree the canned tomatoes. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into very small cubes. Peel 2 cloves of garlic and the shallot and chop finely. Rinse the eggplant and zucchini and cut into very small cubes.
Blanch the tomatoes in a pot of boiling water, drain, peel and core and cut the flesh into small cubes. In a saucepan, heat 2 tablespoons olive oil and sauté the garlic and shallots until translucent, 1-2 minutes . Add the remaining diced vegetables, the wine and the canned tomatoes. Add the oregano and season with salt and pepper and simmer over medium heat for 10-15 minutes.
Heat the broiler. In a pan, heat 1 tablespoon olive oil, add the artichokes and saute 2-3 minutes. Stir in the red pepper flakes and season with salt and pepper. Peel the remaining garlic. Rinse the basil, shake dry, pluck off the leaves and finely chop with the garlic and the remaining olive oil and transfer to a bowl. Stir in the remaining butter and the breadcrumbs and spread the mixture on the fish. Broil until the fish is cooked through, 3-4 minutes. Arrange the artichokes along with the ratatouille sauce on 4 warmed plates and place a piece of monkfish on the plate. Serve garnished with basil leaves.
