Fish Pie
Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared...
Monkfish Stuffed with Olives and Pinenuts
The firm, boneless meat of the monkfish has an exquisite flavour, highlighted by olives and pine nuts.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | monkfish tail, cleaned and ready to cook |
| 1 | large aubergine | |
| 1 | bunch | rocket |
| 40 | g | pine nuts |
| 50 | g | pitted green olives |
| 50 | g | pitted black olives |
| 1 | handful | garlic, peeled |
| wine to pour | ||
| 2 | bunch | cherry tomatoes |
| olive oil | ||
| salt | ||
| pepper | ||
- Preheat the oven to 180 °C. To prepare the aubergine, cut lengthwise into very thin slices (using a bread knife or sharp long edged knife is best) and fry in a pan with a little hot oil, ensuring each slice has enough oil on to cook sufficiently. Drain on kitchen paper.
- Clean the rocket and chop finely with the olives, pine nuts and garlic and mix. Using a small, sharp knife, remove the large center bone (cartilage) of the monkfish. Season with salt, pepper and fill that space with the olive mixture.
- Grease a casserole dish with oil and line the bottom with the aubergine slices, slightly overlapping them. Place the stuffed fish on top and wrap with the aubergine slices so that it is covered. Pour the wine into the dish, place the cherry tomatoes to one side, season with salt, cover with aluminium foil and bake in the oven for 20 minutes until cooked through.
- To serve, cut the fish and aubergine into thick slices. Remove the tomatoes and allow to colour briefly under the grill then serve.