in Italy

Monkfish au gratin Florentine style

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Ingredients for 4 servings:

  • 600 g monkfish fillet(s), fresh or frozen
  • 600 g leaf spinach, frozen or fresh, cleaned and weighed
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 100 g Parmesan, grated
  • 250 g cherry tomatoes
  • salt and pepper
  • Oil for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean the fish and pat dry. Preheat the oven to 200°C. Collapse the frozen spinach in a little boiling water for 2-3 minutes. Drain in a sieve. Mix with oil, garlic, Parmesan cheese, and halved cherry tomatoes, season with salt and pepper. Grease a baking dish. Place the fish fillets side by side. Spread the spinach mixture over the fish and bake in the hot oven for 20 minutes. Serve with ciabatta, pasta, or parsley potatoes. Tip: Instead of monkfish, you can also use sole or wolffish fillet; I’ve also tried it with cod fillet (frozen, good quality).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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