Baked monkfish with potatoes: an easy and juicy traditional recipe
Baked monkfish with potatoes is one of those seafood dishes that never fails. It’s a simple, healthy, and very impressive recipe, perfect for a weekend meal or a special occasion.
Recipe Details
- Difficulty: Easy
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Rations: 4 people
Ingredients
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800 g – 1 kg monkfish (whole clean tail or thickly sliced)
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3-4 medium potatoes (Monalisa or Kennebec type)
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1 big onion
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1 ripe tomato (optional)
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100 ml dry white wine
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4-5 tablespoons extra virgin olive oil
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3 cloves garlic
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Salt and black pepper to taste
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Fresh parsley chopped
Step by step: how to make baked monkfish with potatoes
1. Prepare the potatoes and onions
Since potatoes take longer to cook than fish, it’s essential to bake them first:
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Preheat the oven to 180 °C with the top and bottom elements on.
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Peel the potatoes and slice them baker’s slices (about 3 to 5 mm thick). Slice the onion thinly and, if using tomato, slice it thinly.
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In an ovenproof dish, add a drizzle of olive oil to the bottom and arrange the potatoes and onion evenly.
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Season with salt and pepper to taste, pour over the white wine, and add another generous drizzle of olive oil on top.
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Bake the dish for 20-25 minutes, until the potatoes begin to soften and are slightly crispy. golden brown.
2. Place the monkfish and finish baking
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Clean and dry the monkfish well with kitchen paper towels.
Season with salt and pepper to taste.
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Remove the dish from the oven and place the monkfish pieces directly onto the bed of tender potatoes.
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Finely chop (or slice) the garlic cloves and distribute them over the fish along with a touch of chopped parsley and a few drops of oil.
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Return the dish to the oven for 12-15 minutes at 180-190 °C (the exact time will depend on the thickness of the monkfish; watch carefully to avoid overcooking). dry).
3. Serve and enjoy
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Remove the dish from the oven when the fish is white and firm but juicy to the touch.
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Drizzle the monkfish and potatoes with the juices that have accumulated in the bottom of the dish.
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Garnish with a little more freshly chopped parsley and serve immediately while piping hot.
Tips for perfect results
Regarding the bones and head: If you buy a whole monkfish, don’t throw away the head or the central bone; keep them in the freezer to make fish stock or fumet for rice dishes and stews.
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Controlling the cooking point: Monkfish is a fish that loses a lot of quality if overcooked. As soon as the meat changes from translucent to opaque white and easily separates from the flesh, it’s at its peak.
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Suggested pairing: This dish pairs perfectly with a fresh, dry white wine (such as a Verdejo, Albariño, or a white wine from the Penedès/Empordà region).
Local and seasonal produce in the heart of Empordà | Tritón Restaurant
In Empordà we know that true gastronomy begins long before we turn on the stoves. It begins in the fields surrounding our towns, in the orchards bathed by the Ter River and in the nearby fish markets where the best produce from our coast and land is gathered every morning. At Restaurant Tritón, located in the heart of Gualta, we have a clear and non-negotiable philosophy: to offer fresh and honest market cuisine, where local and seasonal produce is the absolute protagonist.
Talking about local produce is not just a commercial modesty or a passing label; it is a firm commitment to our environment, to local producers and to the sustainability of our territory. When we work with zero-kilometer ingredients, we guarantee not only exceptional quality and unparalleled freshness, but we also recover and honor the authentic flavors of a lifetime. Each season of the year gives us a different canvas, and in our kitchen we adapt to the rhythm of nature to offer dishes that faithfully reflect the Empordà landscape.
Respect for the calendar of the land and the sea
Nature sets the times, and in our house we deeply respect it. During the spring and summer months, the products of the vegetable garden take control: tasty, thin-skinned tomatoes, tender zucchini, sweet peppers and aromatic herbs that fill each recipe with life. These are the months of light but full-bodied cuisine, of refreshing dishes combined with memorable rice dishes and fresh fish from the Costa Brava that transports us directly to the Mediterranean Sea.
“Working with seasonal produce means respecting the rhythm of the land and offering the diner the best of each time of the year, without artifice and with all respect for the product.”
At Tritón, we are proud of our zero-kilometer philosophy, which consists of using only fresh and seasonal produce from local fishermen. This not only guarantees the freshness of our products, but also supports local producers and reduces our environmental impact.
In addition to our delicious food, at Triton Seafood we offer exceptional service and a welcoming atmosphere. Our team of chefs and kitchen are highly trained to provide you with a memorable gastronomic experience.
Gualta: A gastronomic meeting point
Strategically located in Gualta, in the heart of the region, we are the ideal stopping point for both local residents and those visitors who travel the Costa Brava in search of authenticity. Our space is designed so that you disconnect from the daily routine from the moment you walk through the door. We want every lunch or dinner to become a real family or friends gathering, one of those that lasts a long time, with laughter and good conversation.
Our dining room and terrace offer a warm and friendly atmosphere, where the detailed and familiar attention will make you feel at home. We firmly believe that going out to eat is not just about eating, but about living a multisensory experience where food, service and surroundings go hand in hand to create lasting memories.
Come and taste the tradition
We invite you to come to our house to discover first-hand how we treat fresh seasonal produce. Let yourself be won over by the authentic flavor of Empordà cuisine made with passion, honesty and deep roots. Whether you come to enjoy a quiet meal after an excursion through the Baix Empordà or if you are looking to celebrate a special moment with your loved ones, at Restaurant Tritón we await you with open doors and ready stoves.
How to identify the freshness of fish from the Costa Brava
The Costa Brava is world-renowned not only for its rugged landscapes and crystal-clear waters, but also for the unparalleled richness of its seafood. From Palamós prawns to wild sea bass, the fish from this coastline boasts an intense flavor and a unique texture thanks to the characteristics of the Mediterranean seabed. However, to fully enjoy these delicacies, there is one factor that is absolutely non-negotiable: freshness. Could you tell if the fish in front of you has just come from the fish market?
When we visit a market or sit down at a restaurant table, our senses are the best tool for evaluating the quality of the product.
Below, we detail the essential keys to recognizing truly fresh fish:
1. The eyes: the mirror of freshness
The fish’s eye is the first indicator that betrays the passage of time. In a recently caught fish, the eyes should be spherical, bulging, bright, and with a clear, well-defined, shiny black pupil. If you notice that the eyes are sunken, opaque, cloudy, or whitish, it is an unmistakable sign that the fish has spent too many days on ice.
2. The gills: color and cleanliness
Gently lifting the gill cover to examine the gills is a classic gesture of those in the know.
In fresh fish, the gills should be a deep, bright red or vivid pink, depending on the species. They should also be clean, moist, and free of thick mucus. Completely avoid any fish with brown, yellowish, or dull-looking gills.
3. The firmness of the flesh and skin
Touch is another great indicator. The body of a fresh fish should be firm, elastic, and rigid. If you press the flesh with your finger, it should quickly spring back without leaving an indentation. The skin should be shiny, moist, and have vibrant pigmentation. The scales should be firmly attached to the body and not easily detached.
4. The aroma: the scent of the living sea
Fresh fish from the Costa Brava never smells fishy in the negative sense of the expression. A quality product smells of the sea, seaweed, and a fresh sea breeze. Any ammoniacal, acidic, or excessively strong aroma is a clear indication that the decomposition process has begun.
The Tritón experience in Gualta: From the sea to the grill, no middlemen
If you prefer to skip the inspections and ensure the best product on your table, your must-visit is the Tritón Restaurant. Located in the peaceful heart of Gualta, just a stone’s throw from Torroella de Montgrí, our establishment has become a renowned seafood restaurant for lovers of honest, market-fresh cuisine.
At Restaurante Tritón, we understand that respect for the product begins at the table. Every morning, we personally select the finest catches from nearby ports along the Costa Brava, ensuring that the fish we serve you rigorously meets all the aforementioned freshness standards. Whether you’re enjoying grilled sea bass, baked turbot on a bed of potatoes, or our acclaimed seafood rice dishes, the taste of the Mediterranean remains undiminished in our kitchen. Leave the selection to us and come and savor the authentic flavors of our coast at Restaurante Tritón in Gualta.
