Rana pescatrice al cartoccio oven baked monkfish
Rana pescatrice al cartoccio oven baked monkfish

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rana pescatrice al cartoccio oven baked monkfish. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Rana pescatrice al cartoccio oven baked monkfish. I bought some delicious monkfish, one of my favourite types of fish. Cooking fish this way is an Italian favourite. Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta.

Rana pescatrice al cartoccio oven baked monkfish is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Rana pescatrice al cartoccio oven baked monkfish is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rana pescatrice al cartoccio oven baked monkfish using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rana pescatrice al cartoccio oven baked monkfish:
  1. Get 1 monkfish tail per person depending on size - 250 g or so
  2. Take Clove garlic
  3. Take Tin cherry tomatoes
  4. Make ready Black pitted olives
  5. Get Spoonful capers
  6. Prepare Glug of white wine
  7. Prepare Peperoncino - dried chilli
  8. Get Olive oil
  9. Make ready Fresh basil
  10. Make ready to taste Salt
  11. Make ready baking paper and aluminum foil

Cooking fish this way is an Italian favourite. Preheat an oven-proof pan until it is hot. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika.

Instructions to make Rana pescatrice al cartoccio oven baked monkfish:
  1. Preheat oven to 180. Cook garlic in olive oil for a few minutes. Add a handful of olives and then a glug of white wine and let it evaporate
  2. Add tomatoes, capers, Salt and chilli, simmer for about 5 minutes. Meanwhile, prepare the baking paper and aluminum foil. Place a rectangular piece of baking paper on top of a rectangular piece of foil. Place fish on top
  3. Add a spoonful of sauce on top. Wrap baking paper up like a parcel and then foil. Your fish is double wrapped ready for baking. Bake for 20 mins
  4. Remove from oven and rest for 5 minutes. Open parcel carefully and serve with fresh basil, just as it is, inside the wrapping on a plate 😍

Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika. In a small bowl, combine melted butter, paprika, salt and pepper. Place the fish fillets on a non-stick or parchment lined baking tray. Occasionally, drizzle the fish and the potatoes with the sauce.

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