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Monkfish Stuffed with Olives and Pinenuts

Monkfish Stuffed with Olives and Pinenuts
©Lena Staal
Home Food & Drinks Recipes Cooking Monkfish Stuffed with Olives and Pinenuts

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. 
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