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Old August 2, 2015   #1
GardeningCook's Avatar
Join Date: Jul 2015
Location: Virginia
Posts: 115
Default GardeningCook Monkfish Oreganata

Not tomato-based - but does have tomatoes in it. Made it for the first time last night, & we LOVED it!!

GardeningCook Monkfish Oreganata
(2-3 servings)

1. Approx. 1 pound skinless, boneless monkfish fillets (usually 1 large or 2 small/medium filets)
2. Approx. 2-3 thinly sliced medium tomatoes
3. ¾ cup seasoned dry breadcrumbs
4. 2 cloves garlic, finely chopped
5. Approx. 2-3 Tbls. finely chopped Italian flat-leaf parsley leaves
6. Approx. 2-3 Tbls. fresh Oregano leaves, finely chopped (or 1 Tbls. dried)

7. 2 Tbls. Extra-virgin olive oil
8. 2 Tbls. butter

9. Lemon wedges for serving.

Preheat oven to 350 degrees. Take a medium size skillet, melt butter & then add olive oil, garlic, oregano, & parsley. Saute garlic until softened, but not brown. Add bread crumbs to pan, mix thoroughly, & remove from heat.

In a lightly-greased baking dish large enough to hold the fish, place the sliced tomatoes in a single (or slightly overlapping) layer. Butterfly-cut the monkfish filets (cut lengthwise not all the way through & gently spread open like a book) & place on top of the tomatoes and then cover with the breadcrumb mixture.

Bake for 25 minutes or until fish is done (will be opaque throughout, but still moist – test with a knife). Serve with lemon wedges.
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