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Roasted Monkfish and Vegetable Salad
Courtesy of UK Seafish Authority
Servings: 10
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
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1 lb. monkfish fillets, skinned and cubed
4 peppers, mixed colors, deseeded and quartered
3 zucchini, sliced 1/4-in. thick
2 medium eggplant, cubed
2/3 c. extra virgin olive oil
6 Tbsp. balsamic vinegar
black pepper and sea salt
1 lb. dried pasta

Dressing:
1.75 oz. can anchovies, drained and finely chopped
1 lemon, rind and juice
6 Tbsp. capers
What to do:
1. Preheat the oven to 400°F
2. Place the peppers, zucchini and eggplant onto two greased baking trays. Drizzle 3 Tbsp. each of oil and vinegar and season with black pepper. Roast for 20 min.
3. Add the fish, basting the fish and vegetables with the cooking juices from the tray. Roast for a further 10 min. Leave to cool.
4. Cook the pasta according to the packet instructions, until it is tender but still firm to the bite. Drain but do not rinse.
5. Spread on a large tray or plate and drizzle over a little oil and toss. This will ensure the pasta cools quickly and remains separate.
6. For the dressing, mix the anchovies, lemon rind and juice and capers in a small bowl with the remaining olive oil, vinegar, and seasoning.
7. Put the fish and vegetables into a large serving bowl, add the pasta and dressing. Toss and serve.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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