Monkfish Medallions with Thyme

Monkfish Medallions with Thyme -- Pescatrice con Timo
  • 1 1/4 lb monkfish fillet in one piece
  • 3 tbsp extra virgin olive oil
  • 1/2 cup small black olives, pitted
  • 1 large or two small tomatoes seeded and chopped
  • 1 sprig fresh thyme
  • salt and freshly ground pepper
  • 1 tbsp finely chopped fresh parsley

Preheat the oven to 400F. Remove the grey membrane from the monkfish. Cut the fish into slices that are 1/2 inch thick.

Heat a non stick frying till very hot and sear the fish quickly on both sides. Set aside. Spread 1 tbsp of the olive oil on the bottom of a shallow baking dish. Arrange the fish in one layer. Distribute the olives and diced tomato on top of the fish.

Sprinkle the fish with the thyme, salt and pepper and the remaining oil. Bake for 10 - 12 minutes.

Sprinkle with parsley before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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