Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo ) Recipe

Name: Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo )
Ingredients: 2 kg waxy potatoes peeled and sliced thinly; 20 x sage leaves; abundant extra virgin extra virgin olive oil; 1 1/2 kg monkfish cut into flat fillets; 100 gm freshly grated Parmesan; 1 x salt and freshly grnd pepper

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $9.07 view details

2 kg waxy potatoes peeled and sliced thinly
20 x sage leaves
Â Â abundant extra virgin extra virgin olive oil
1Â 1/2 kg monkfish cut into flat fillets
100 gm freshly grated Parmesan
1 x salt and freshly grnd pepper

Directions

Preheat the oven to 200C 400F Gas Mark 6. Layer half the sliced potatoes in an ovenproof dish with half the sage.
Sprinkle with some oil cover with the fillets and sprinkle with half of the Parmesan.
Cover with another layer of potato slices sprinkle with some more oil add in the rest of the sage leaves and the remaining Parmesan salt and pepper.
Bake in the oven for 25-30 min.
Monkfish can be replaced with John Dory turbot or possibly halibut so long as the fish is boneless.
Serves 6

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Amount Per Serving	%DV
Serving Size 600g
Recipe makes 6 servings
Calories 489
Calories from Fat 76	16%
Total Fat 8.57g	11%
Saturated Fat 3.69g	15%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 332mg	14%
Potassium 2532mg	72%
Total Carbs 53.54g	14%
Dietary Fiber 5.7g	19%
Sugars 3.47g	2%
Protein 48.46g	78%

Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo ) Recipe

Ingredients