John Myers
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Monkfish on Ratatouille with Fried Potatoes (Liz Baffoe)
The perfect monkfish on ratatouille with fried potatoes (liz baffoe) recipe with a picture and simple step-by-step instructions.
Ratatouille
- 2 piece Red pepper
- 2 piece Green pepper
- 2 piece Yellow pepper
- 3 piece Zucchini
- 2 piece Eggplant fresh
- 2 piece Onions small
- 4 piece Garlic cloves
- 200 g Diced tomatoes
- 200 g Tomato paste
- 1 shot Olive oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sweet paprika powder
- 100 ml Broth
- 1 tbsp Sugar
- 2 piece Sprigs of sage
- 2 piece Rosemary sprigs
monkfish
- 600 g Monkfish fresh
- 1 tbsp Oil
- 1 tbsp Butter
- 1 pinch Flour
- 1 pinch Salt
- 1 pinch Pepper
fried potatoes
- 1 kg Waxy potatoes
- 1 piece Sage sprig
- 1 tbsp Oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper
- For the ratatouille, wash the peppers, zucchini, onions and aubergines, clean and cut into bite-sized pieces. Heat some oil in a large saucepan. One after the other, sweat the vegetables in it. Then add the tomatoes and tomato paste. Then season with the broth and the spices and sugar.
- For the fish, wash the monkfish, pat dry and turn both sides in flour. Then season with salt and pepper and fry the pieces of fish in oil and butter for 3 minutes on each side – keep warm.
- Peel the potatoes and cook them in salted water. Then cut into slices and fry together in oil and butter with a little sage. Finally, serve with the fish and the ratatouille.
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