The Monkfish Roast with Candied Garlic is a true delight. This fish looks like a devil with an hideous head but nice cheeks and a delicious tail. It’s simple to make. it is an easy dish but has a festive look !
Here is the list of the ingredients you will need to prepare the Monkfish Roast with Candied Garlic that serves 4
- 1 monkfish tail of about 3 lb (1.2 kg)
- 1 head of garlic
- 1 lemon
- A few sprigs of thyme
- 4 to 5 Tbsp Olive oil
- Salt and freshly ground pepper
Here are the different steps you will have to follow to make the Monkfish Roast with Candied Garlic
First, dip the head of garlic for 2 minutes in boiling water then refresh and drain. Peel 2 cloves of garlic and cut into thin sticks.
Prick the monkfish tail, skinned, with fine garlic sticks and then bind the fish.
Heat the olive oil in a baking dish and brown the Monkfish Roast for 6 to 8 minutes by turning it over all sides.
Preheat your oven to 350°F (170°C). Sprinkle with lemon juice, salt and pepper. Sprinkle with thyme and peppercorns and finally, surround the fish with the remaining garlic cloves and bake for 20 minutes, sprinkling the fish twice with its own juice.
Finally, remove the string and serve the monkfish with the candied garlic cloves which you will crush in the cooking juice. You can accompany this dish with steamed fennel. It’s just delicious!
P.S. when cooking your Monkfish, remove the gray skin (like a sock) and those translucent ones. Then incise along the central spine to facilitate the cooking to the center.
