Martino Al Forno Adapted from Cooking the Roman Way (Yields 4 servings)Ģ pounds Monkfish fillets ( Try to get fillets that are approximately equal in size and that are not too thin to ensure even cooking.)Ģ pounds Yukon gold potatoes washed, peeled, and sliced 1/8 inch thick. I halved this recipe when I prepared it for two, using half of fish and potatoes called for, but slightly more than half measures of the other ingredients. What’s great about this dish is how the creamy, lemony potatoes highlight the rich buttery flavors of the monkfish, sometimes called “the poor man’s lobster.” It’s Roman cooking at its best. The fish, coated with olive oil and breadcrumbs, is baked slowly for about 35 minutes on a bed of thinly sliced Yukon gold potatoes dressed with olive oil, lemon, parsley, and fine breadcrumbs. (The book is sadly out of print, but is currently available in Kindle format.) My go-to book for Roman cooking is David Downie’s Cooking the Roman Way, and it is here where I found the recipe for today’s post: Martino al Forno, Monkfish Baked on a Bed of Lemony Potatoes. This dish goes perfectly with Papas Arrugadas - Wrinkled Potatoes or with rice or just fresh crusty bread.įIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.When friends ask me which style of Italian cooking I enjoy the most, I usually say “Roman.” It seems to meld the earthy richness of the north with the sultry spice of the south.
Reduce the heat and add the garlic paste, mix until combined. In the same frying pan, add the tomato puree, wine or sherry and stock, use a wooden spoon to scrape any brown bits of fish into the sauce and boil until it has reduced to half the amount.
Pat the monkfish dry with kitchen paper, and place in the hot oil, sear the fish for 3 - 4 minutes on each side, put the cooked fish on a oven proof plate and place it in the still warm oven. Heat a frying pan on medium heat, when hot add the remaining olive oil. Using a pestle and mortar, grind the pine nuts, the saffron and a good pinch of salt, squeeze the cloves of garlic out of their skins and grind with the pine nut mixture until it becomes a paste. When the garlic is done, open up the foil nest and allow to cool.
Toast until they turn slightly brown, remove from the heat. While the garlic is roasting, toast the pine nuts in a dry frying pan over a medium heat. Slice the top off the head of garlic, make a nest out of foil, place the garlic in the foil nest, pour a little olive oil over the exposed garlic, fold over the foil to cover and roast in the oven for about 45 minutes. The sauce with this recipe could be served with pretty much any fish, and would also be great with chicken, turkey breast, quail or pheasant.ġ - 2 pounds of monkfish tails, cut into pieces This dish is traditionally from Catalan but can be found served in many other areas of Spain. Monkfish with Roasted Garlic Sauce - Monkfish is called rape, pronounced rah-pay and is a popular fish here in Spain.
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