Monkfish on Rosemary Potatoes and Carrots

Rosemary baked potatoes

1. Halve the unpeeled young potatoes and place with the cut surface facing up on a baking sheet lined with baking paper. Preheat the oven to 160 degrees circulating air. Brush the potatoes with olive oil and sprinkle with dried rosemary. Baking time: approx. 40 minutes

Prepare monkfish

1. Wash the fresh monkfish and marinate in lemon juice for about 30 minutes. Then dry and turn in flour and rub in the zatar spice. Heat olive oil or peanut oil in the pan and fry a vegetable onion in it. When the onions are translucent, add the monkfish and fry briefly on both sides. Then salt and pepper, remove from the pan and wrap in aluminum foil. Then put it in the oven to cook with the potatoes. Switch off the oven. The potatoes should be almost ready by then. Instead of the monkfish, a redfish or cod will of course do the same. Then it will be cheaper.

Carrots in port

1. Peel and quarter the carrots and cut into long sticks. Then heat olive oil / or peanut oil and briefly fry the carrots in it. Add sugar and let caramelize. Then deglaze with port wine and steam in it over low heat. Salt at the end.

Olive / pepper sauce

1. When the fish has moved into the oven, add green pepper and green pitted olives (each with a little liquid from the respective glasses) to the pan and heat briefly. I took the onions out of the pan beforehand. Everyone can do as he likes. Then add the Cremefine and season with salt, pepper and paprika, if you want you can make it spicy (e.g. with pimento d`Espelette or dried chilli), boil and refine the consistency of the sauce with the port water of the carrots.