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Monkfish with Granverde oil


Ingredients for four


12 slices of monkfish (about ½ cm thick), ½ onion, chopped, ½ anchovy, 1 tbs chopped ginger, 2 chopped capers, ½ glass white wine, 7 oz fine breadcrumbs, 2 tablespoons Granverde oil.


Warm 2 tbs of Granverde oil in a pan and add the onion, ginger, capers, anchovy and then  half a glass of white wine. Salt to taste, cook for 5 minutes over a low heat. Let it cool then add the breadcrumbs and mix well. Place the fish fillets in an oven proof dish and add a little oil, basil, garlic and salt.

Separately, boil the fish heads in water with celery, thyme, carrot and parsley to make some stock, strain and pour a glass onto the fish fillets.Cover the fish with a layer of the breadcrumb mixture. Pour some Granverde oil over and more fish stock if it appears to be too dry.

Bake for 10 minutes at 100/150 °C.


Recipe by Massimo Riccioli