Baked Monkfish, Andouille & Vegetables
by Eric Ripert
summerdinnergreat for summer
Ingredients
produce
- lemon
- 1tomato(sliced)
- 1squash(sliced)
- button mushrooms(sliced)
protein
- andouille(sliced)
- monkfish(butterflied, skin off)
pantry staple
- olive oil(generously)
- salt
- black pepper
- herb de Provence
Instructions
- Butterfly a large monkfish 'loin' (skin off).
- Slice 1 tomato, squash, button mushrooms, and andouille or chorizo, etc.
- Place the filet on top of oiled aluminum foil on a platter.
- Season the fish with salt, pepper, and layer the vegetables and andouille on top.
- Sprinkle herb de Provence, season again.
- Preheat your oven to 400°F (broil).
- Pour generously some olive oil and cook for approximately 12 minutes.
- Squeeze lemon juice on top, slice, plate and spoon the cooking juice on top of the fish.