Monkfish au Gratin with Spinach
Pane-Bistecca
Monkfish au gratin with spinach – a wonderful fish dish, featuring healthy spinach and a delicious sauce – absolutely delicious!
Fish is one of my favourite dishes; I’m happy to go without meat if it means I can have fish instead. What I don’t like, though, is mushy fish; I prefer it fried or baked.
That’s why I came up with this recipe, which is very simple, and even those who, like me, don’t particularly like fish cooked at high temperatures will find this dish quite tasty. I chose monkfish because it’s a firm-fleshed fish and doesn’t fall apart easily. I topped it with a béarnaise sauce, but you could also use hollandaise.
This recipe is definitely worth a try for fish lovers!
Fish is one of my favourite dishes; I’m happy to go without meat if it means I can have fish instead. What I don’t like, though, is mushy fish; I prefer it fried or baked.
That’s why I came up with this recipe, which is very simple, and even those who, like me, don’t particularly like fish cooked at high temperatures will find this dish quite tasty. I chose monkfish because it’s a firm-fleshed fish and doesn’t fall apart easily. I topped it with a béarnaise sauce, but you could also use hollandaise.
This recipe is definitely worth a try for fish lovers!
Ingredients
800 g Monkfish in one piece
1 kg fresh Spinach
2 Garlic cloves
20 g Butter
Salt and Pepper
1 portion Sauce Béarnaise (or Sauce Hollandaise)(if you like sauce, use two portions)
Instructions
1
Step 1
Wash the fresh spinach and dry it.
2
Step 2
Chop the garlic and fry it in butter in a large frying pan. Add the spinach, season with salt and pepper, and cook until it wilts.
3
Step 3
Grease a gratin dish and place the drained, cooked spinach in it. Season the monkfish and place it on top of the spinach.
4
Step 4
Prepare the Béarnaise (or Hollandaise) sauce according to the instructions on the packet. Then pour the sauce over the fish and bake the gratin in the oven at 180°C for about 30–40 minutes.
Notes
More Fish Recipes
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