Rana pescatrice al cartoccio oven baked monkfish
Rana pescatrice al cartoccio oven baked monkfish

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rana pescatrice al cartoccio oven baked monkfish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Rana pescatrice al cartoccio oven baked monkfish is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Rana pescatrice al cartoccio oven baked monkfish is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Rana pescatrice al cartoccio oven baked monkfish. I bought some delicious monkfish, one of my favourite types of fish. Cooking fish this way is an Italian favourite. Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta.

To get started with this particular recipe, we have to first prepare a few components. You can cook rana pescatrice al cartoccio oven baked monkfish using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Rana pescatrice al cartoccio oven baked monkfish:
  1. Make ready 1 monkfish tail per person depending on size - 250 g or so
  2. Prepare Clove garlic
  3. Take Tin cherry tomatoes
  4. Get Black pitted olives
  5. Make ready Spoonful capers
  6. Get Glug of white wine
  7. Prepare Peperoncino - dried chilli
  8. Make ready Olive oil
  9. Take Fresh basil
  10. Take to taste Salt
  11. Take baking paper and aluminum foil

Cooking fish this way is an Italian favourite. Preheat an oven-proof pan until it is hot. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika.

Instructions to make Rana pescatrice al cartoccio oven baked monkfish:
  1. Preheat oven to 180. Cook garlic in olive oil for a few minutes. Add a handful of olives and then a glug of white wine and let it evaporate
  2. Add tomatoes, capers, Salt and chilli, simmer for about 5 minutes. Meanwhile, prepare the baking paper and aluminum foil. Place a rectangular piece of baking paper on top of a rectangular piece of foil. Place fish on top
  3. Add a spoonful of sauce on top. Wrap baking paper up like a parcel and then foil. Your fish is double wrapped ready for baking. Bake for 20 mins
  4. Remove from oven and rest for 5 minutes. Open parcel carefully and serve with fresh basil, just as it is, inside the wrapping on a plate šŸ˜

Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika. A simple way to bake monkfish is to just brush it with olive oil or butter, season with salt and pepper and place the monkfish in greased baking dish. Pan roasting is a wonderful way to cook monkfish, it gives the outside a little crust and keeps the inside moist. In a small bowl, combine melted butter, paprika, salt and pepper.

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