Chef’s tip
“Cover the bowl with cling film or a silicone lid so that it does not pick up odours from other foods in the refrigerator“
| 400 g monkfish, cleaned and diced | |
| 2 lemons | |
| 2 cloves of garlic | |
| Oregano | |
| Parsley | |
| Virgin olive oil | |
| Flour | |
| Breadcrumbs | |
| Egg | |
| Salt |
Marinated dishes help to mask flavours when the sense of taste is altered
| 1. | Ask the fishmonger to clean the monkfish and cut into 3 cm cubes. |
| 2. | Chop the parsley. |
| 3. | In a large bowl, mix the juice of the two lemons with the oregano, chopped parsley, crushed whole garlic cloves and salt. |
| 4. | Add the monkfish. Stir and marinate for 30-40 minutes in the refrigerator. |
| 5. | Coat the fish. First with flour, then with egg, and finally with breadcrumbs. Fry in a frying pan with plenty of olive oil. It is important that the oil is very hot to reduce absorption. |
| 6. | Drain on absorbent paper and serve with a slice of lemon and chopped parsley on top. |