This recipe brings me back in time. It reminds me of my grandfather Carlo. Monk Fish and Red Mullets (recipe as soon as I find them) were his favorite fish. Of course, he was used to the ones from the Adriatic Sea, those who know what I’m talking about will understand…
Monk Fish in Italy is called “Rospo” (toad) or “Rana Pescatrice” (Fishing Frog) because of its ugly appearance and its antennae on the head, it uses it to lure small fish in front of its mouth and launch a deadly attack. But let’s get to the recipe to cook this very tasty and boneless gift from the bay.
- 1 lbs (500 gr) Monk Fish tail
- 1 lbs Yukon Gold potatoes
- 2 cups Black Olives
- 8 cloves of garlic
- Black pepper
- Extra Virgin Olive Oil
With a mandoline-slicer cut thin slices of potatoes (2-3 mm tick) and create a base for the fish, alternating garlic, potatoes and oregano.
Place the fish in the middle, surround it with black olives and keep layering the thin slices of potatoes until it’s completely covered. Let the oven heat up at 220 degrees Celsius. Keep an eye on it, since time may vary according to the size of the fish tail.
When the potatoes are golden brown and the fish cooked, remove it from the oven and serve immediately. Buon appetito!