Discover how to make a recipe for baked monkfish tail with chorizo, onions, and tomatoes by following the simple steps of our preparation. A delicious surf and turf-inspired dish that will please everyone!
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Baked monkfish tail with chorizo, tomatoes, and red onions
Fish
Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 40 minutes
Energy: 343 kcal / serving
Instructions
- 1. Preheat the oven to 180°C (350°F).
- 2. Wash the tomatoes and kumquats. Cut the tomatoes into quarters and halve the kumquats. Peel and slice the onions.
- 3. Heat 2 tablespoons of olive oil in a Dutch oven, add the onions, season with salt and pepper. Sauté for 4 minutes. Then add the chorizo, tomatoes, kumquats, and sage. Continue cooking for 3 minutes.
- 4. Pour in the white wine and place the seasoned monkfish tail on top.
- 5. Bake for 30 minutes, making sure to baste the monkfish with its cooking juices every 10 minutes.
Ingredients for servings
-
800 g of monkfish tail -
8 slice of chorizo -
12 cherry tomatoes -
4 kumquats
-
2 red onions -
15 cl of dry white wine -
6 leaf of fresh sage -
3 tablespoon of olive oil -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value343 kcal17 %
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Fat27,33 g39 %
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of which saturated8,07 g40 %
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Carbohydrates7,5 g3 %
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of which sugar6,27 g7 %
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Protein9,84 g20 %
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Fibers1,57 g?
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More data
* As an indication, before cooking, RDA of the EU.