The delicate flavour of the monkfish is balanced out by the crunchy Savoy cabbage, all baked to a gratin.
Deborah Lo Scalzo
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300g Savoy cabbage
4 tablespoons extra virgin olive oil
salt and pepper to taste
120ml dry white wine
4 ripe tomatoes
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Rinse and carefully pat dry the monkfish with kitchen paper.
Cut the fish into little pieces.
Chop the onion into thin rounds. Clean, wash and take off the outer leaves of the Savoy cabbage. Cut the cabbage into thin strips.
Heat up 4 tablespoons of oil in a saucepan. Add the onion and cook until wilted but not browned. Add the fish and the cabbage and season with salt and pepper. Pour the white wine over the fish and let it simmer for 10 minutes. Peel and finely chop the tomatoes and add them to the fish. Continue cooking over medium heat for another 5 minutes. Pour the fish mixture in a baking dish.
Bake in the preheated oven until the cabbage is golden and crunchy, about 10 minutes.
Take the fish out of the oven and serve on individual plates, garnishing with basil leaves.