Roast Monkfish With A Provencale Crust

INGREDIENTS

INSTRUCTIONS

Preheat oven to 200C/gas 6.  Cut and remove 'flappy bits' from monkfish
tail and blue skin. Using  a very sharp knife and with tail bone to
guide knife blade, cut down  either side of tail bone and remove both
fillets of monkfish.  Carefully trim fillets of all skin - this
toughens during cooking.  Wash fish and pat dry. Season with salt and
pepper.  Mix lemon zest, garlic, parsley, tarragon and breadcrumbs
together in  a small bowl and add olive oil, stirring until breadcrumbs
just bind  together.  oat monkfish fillets with crumb mixture, pressing
it firmly on to  fish. Place crumbed fillets on a baking sheet or in a
shallow  roasting tin. Roast in a preheated oven for 6 to 8 minutes,
until  fish feels firm and crumbs are crispy and golden. Rest fish in a
warm  place for a few minutes.  Wash spinach leaves thoroughly while
fish is cooking and shake dry.  Heat a little olive oil in a large
frying pan and quickly stir fry  spinach for about 1 minute. Season to
taste with salt and pepper.  Slice monkfish fillets carefully to form
round medal shapes with a  crispy topping. Lay overlapping slices on a
bed of spinach and serve  with saffron and tarragon sauce.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 238.1mg
Potassium: 470.8mg
Carbohydrates: 12.2g
Fiber: 3.9g
Sugar: 2.2g
Protein: 4.4g