Monkfish Rolls with Tomato "Surprises"TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat oven to 90° C (180° F)
Preparation time: 10-15 minutes
Cooking time: 75 minutes + 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:43.7 kcal
Proteins:6.1 g
Fats:0.8 g
Carbohydrate:3.3 g
Fibers:1 g
Sugar:1.9 g
Cholesterol:16.8 mg
Sodium:122 mg
Calcium:25.8 mg
Energy:281 kcal
Proteins:39.1 g
Fats:5 g
Carbohydrate:21.5 g
Fibers:6.6 g
Sugar:12 g
Cholesterol:108 mg
Sodium:783.8 mg
Calcium:166 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
180
g
monkfish steaks, bone in
4
pairs of cherry tomatoes
500
g
round cooking tomatoes
200
g
roscoff onions
4
thin slices of unsmoked side bacon
50
g
capers
100
g
black olives
thyme
olive oil
salt and pepper
METHOD
The day before
- Over low heat, cook the peeled chopped onion in 2 tbsp. olive oil until lightly colored. Peel the tomatoes and chop, keeping the juice and seeds.
- Add everything to the cooked onion and boil briefly.
- Coarsely chop the capers and black olives.
- Add to the onion-tomato mixture and cook over low heat for about 1 hour, seasoning with thyme, salt and pepper. Refrigerate.
The day of serving
- Bard each monkfish steak with a slice of bacon and tie with kitchen string. Peel the vine tomatoes, keeping them in pairs. Cut the tops off the tomatoes 1 cm from the stem and reserve the tops, still held together with the stem. Scoop out the tomatoes and set aside.
- Preheat the oven to 90° C (200° F). Sauté the monkfish steaks over medium heat for one minute on each side, searing all sides of the bacon as well.
- Put the steaks in a baking dish and place in the oven for 15 minutes.
- Put the 8 tomatoes stuffed with the tomato-onion-olive mixture into a baking dish and place in the oven for 10 minutes.
- Prepare 4 hot plates with a layer of olive oil. Place the monkfish on the plates with the tomatoes, topped with their lids. Salt the monkfish lightly, and the tomatoes more generously, and season with a little pepper.
