250 g baby salad potatoes, sliced, blanched and refreshed
200 g monkfish, sliced into 2 cm thick pieces
1/2 x fennel bulb, finely sliced
3 shallots, peeled and finely sliced
1 beef steak tomato, finely sliced
3 tbsp olive oil
2 tsp dried mixed herbs
salt and freshly ground black pepper
200 g monkfish, sliced into 2 cm thick pieces
1/2 x fennel bulb, finely sliced
3 shallots, peeled and finely sliced
1 beef steak tomato, finely sliced
3 tbsp olive oil
2 tsp dried mixed herbs
salt and freshly ground black pepper
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. In a shallow ovenproof round dish or a 20 cm shallow cake tin place a layer of potato overlapping the slices as you go. Season with salt and freshly ground black pepper.
3. Then top with the monkfish, fennel, shallots and tomatoes, seasoning each layer as you go.
4. Drizzle over the olive oil and sprinkle with the mixed herbs and season.
5. Cover with foil and place in the oven for 30 minutes, removing the foil for the last 10 minutes.
2. In a shallow ovenproof round dish or a 20 cm shallow cake tin place a layer of potato overlapping the slices as you go. Season with salt and freshly ground black pepper.
3. Then top with the monkfish, fennel, shallots and tomatoes, seasoning each layer as you go.
4. Drizzle over the olive oil and sprinkle with the mixed herbs and season.
5. Cover with foil and place in the oven for 30 minutes, removing the foil for the last 10 minutes.
serving amount
serves: 2
rate this recipe
9.7
out of 10
26 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
