MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours
Total Time 50 minutes
Yield 4
Number Of Ingredients 21
Steps:
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
- Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
- If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
- Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
- To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
- To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.
Nutrition Facts : Calories 481 calories, FatContent 16.9 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 3.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
FEIJOADA: TRADITIONAL BRASILIAN STEW RECIPE | JAMIE OLIVER ...
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
Provided by Jamie Oliver
Categories main-dish
Total Time 115 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
More about "jamie oliver monkfish recipes"
RICK STEIN'S MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR ...
From thehappyfoodie.co.uk
Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.
Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.
Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6–8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like.
To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 481 calories per serving
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
- Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
- If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
- Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
- To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
- To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.
FEIJOADA: TRADITIONAL BRASILIAN STEW RECIPE | JAMIE OLIVER ...
From foodnetwork.com
Reviews 3.7
Total Time 115 minutes
Category main-dish
Cuisine brazilian
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
RICK STEIN'S MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR ...
From thehappyfoodie.co.uk
Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.
Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.
Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6–8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like.
To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV ...
From jamieoliver.com
JAMIE OLIVER RECIPES | JAMIE OLIVER - COOKING CHANNEL
From cookingchanneltv.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
SUNDAY BRUNCH - ALL 4 - CHANNEL 4
From channel4.com
TESCO RECIPES: FOR A LITTLE HELP MAKING RECIPES YOU'LL ALL ...
From realfood.tesco.com
TOAD IN THE HOLE - MARY BERRY – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipes.com
RECIPES USING KNORR RICE SIDES
From share-recipes.net
RECIPES USING KNORR RICE SIDES
From share-recipes.net
RECIPES FROM MAGNOLIA TABLE SHOW
From share-recipes.net
THE FAST SHOW - WIKIPEDIA
From en.m.wikipedia.org
27 BEST RESTAURANTS IN COVENT GARDEN, LONDON - OLIVEMAGAZINE
From olivemagazine.com
BUY LARGE FROZEN LANGOUSTINE ONLINE - THE FISH SOCIETY
From thefishsociety.co.uk
21 BRISTOL HARBOURSIDE RESTAURANTS AND CAFES YOU’RE N…
From squaremeal.co.uk
BEST SPANISH RESTAURANTS IN LONDON
From squaremeal.co.uk
MYSTERY LOVERS' KITCHEN: MELISSA CLARK'S CORNMEAL MUFFINS ...
From mysteryloverskitchen.com
MYSTERY LOVERS' KITCHEN: BEEFARONI FROM @TINAKASHIAN1
From mysteryloverskitchen.com
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV ...
From jamieoliver.com
JAMIE OLIVER RECIPES | JAMIE OLIVER - COOKING CHANNEL
From cookingchanneltv.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
SUNDAY BRUNCH - ALL 4 - CHANNEL 4
From channel4.com
TESCO RECIPES: FOR A LITTLE HELP MAKING RECIPES YOU'LL ALL ...
From realfood.tesco.com
TOAD IN THE HOLE - MARY BERRY – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipes.com
RECIPES USING KNORR RICE SIDES
From share-recipes.net
RECIPES FROM MAGNOLIA TABLE SHOW
From share-recipes.net
THE FAST SHOW - WIKIPEDIA
From en.m.wikipedia.org
27 BEST RESTAURANTS IN COVENT GARDEN, LONDON - OLIVEMAGAZINE
From olivemagazine.com
BUY LARGE FROZEN LANGOUSTINE ONLINE - THE FISH SOCIETY
From thefishsociety.co.uk