Monkfish with fried garlic and paprika

Monkfish with fried garlic and paprika

Rape a la donostiarra

By
From
Spanish Made Simple
Serves
2

Donostia is the Basque name for San Sebastián in northern Spain. The culinary culture there is quite extraordinary and very rich, not only for their famous pintxos but also for traditional dishes such as this one. The Basque region has brought us the best Spanish chefs, restaurants and a whole range of innovative cooking techniques. This fish dish, though, is as traditional as it gets.

Ingredients

Quantity Ingredient
1 large onion, Sliced into 5mm rings
1 large roasting potato, Peeled and cut into 3mm slices
100ml extra virgin olive oil
1 monkfish tail, cleaned, About 1kg or 2 x 500g tails
5 garlic cloves, sliced
1 cayenne chilli pepper
1 teaspoon sweet pimenton
a drizzle white vinegar
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C and line a roasting tray with parchment paper or foil.
  2. Lay the onion rings over the tray to make a bed for the fish. Lay the potato slices on top and season with a pinch of salt and a drizzle of the oil. Bake for about 25 minutes, then take the tray out of the oven and lay the fish on top of the potato. Drizzle with more oil and season with salt and pepper. Cook for a further 15 minutes, or until the fish is cooked through.
  3. Meanwhile, place a small saucepan over a medium heat with the remaining oil and cook the garlic slices and cayenne pepper until they start to turn golden. Add the sweet pimentón followed by the vinegar and mix well, being careful at this stage because the vinegar can splash out of the pan.
  4. Serve the monkfish over the onions and potatoes with the sauce poured over the top.
Tags:
Spanish
simple
weekday
tapas
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