recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
authentic Italian style recipe was developed to
reflect the flavors of Italy and their use of
the fish monkfish. Rich in aromatic flavors and
lower in fat than many of fish recipes this is
a real winner".
pounds of monkfish (cut into medallions)
2 large Idaho potatoes
4 large shallots
4 large Roma tomatoes
1 cup of fennel bulb (julienne)
2 tablespoons of fresh minced garlic
1 teaspoon of fresh minced thyme
1 teaspoon of fresh oregano
3 tablespoons extra virgin olive oil
1 tablespoon of sea salt or kosher salt
pinch of ground black pepper
1 lemon cut into quarters for garnish
the monkfish and cut into medallion sized pieces
about 3/4 an inch think. Place in a stainless
steel bowl and season with sea salt, ground
black pepper, 1 tablespoon garlic and 1 tablespoon
of extra virgin olive oil. Mix well, refrigerate
the potatoes and slice them into thin coin like
pieces, reserve in a bowl of cold water
the stems from the roma tomatoes and cut in
half lengthwise, gently squeeze any excess water
and seeds from the tomato. Next slice the tomato
half's into thin strips and reserve.
the shallots and slice then into thin strips
the core from the fennel bulb and slice in half.
Take each half of the fennel bulb and slice
it in half and reserve the fennel pieces.
a glass baking dish that is 2 inches high and
12 inches in length and coat it with 1/2 a tablespoon
of extra virgin olive oil.
about two thirds of the potato slices on the
bottom of the baking dish leaving about a cup
or so of potato coins for later use.
add the slices of monkfish over the top of the
potatoes, arrange the fish pieces evenly.
a separate stainless steel bowl combine the
sliced shallots, tomatoes, fennel, garlic and
herbs and 1 tablespoon of the remaining 1 1/2
tablespoons of olive oil.
the mixture with a hint of sea salt and ground
black pepper and toss. Place this mixture evenly
over the fish.
arrange the remaining potato coins over the
top of the dish, if some of the tomato and fennel
mixture is showing that is all right.
the last bit of olive oil over the top of the
potatoes and place the dish in a 375º oven
for 20 minutes or when the internal temperature
reaches 150º (fish needs to cook to an
internal temperature of 145º).