We are big fans of small fish, but monkfish is an exception that we make because we love it and this recipe is very successful.
INGREDIENTS:
- 1 monkfish tail 600-700g whole with bone
- Extra Virgin Olive Oil
- Apple vinager
- Salt, pepper and turmeric
- 2 cloves of garlic, garlic powder (optional)
STEPS:
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Put on a baking tray with the monkfish tail.
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Pour 3 tablespoons of EVOO on top, a splash of vinegar, 2 peeled garlic cloves, a little garlic powder (optional), turmeric, pepper and salt.
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Put the tray in the oven preheated to 180 degrees for 20 minutes until done but tender.
TIP: If you only want a slight garlic flavor, you can put them whole with their skin on, crushed with a knife.
