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9Ingredients
55Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. monkfish fillets (Try to get fillets that are approximately equal in size and that are not too thin to ensure even cooking.)
- 2 lb. Yukon Gold potatoes (washed, peeled, and sliced 1/8 inch thick., Use a mandolin for evenly sliced potatoes.)
- 4 Tbsp. extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 4 Tbsp. breadcrumbs (fine, I only had seasoned Italian breadcrumbs on hand and they worked well.)
- 4 cloves garlic (unpeeled and mashed)
- 4 Tbsp. fresh Italian parsley (minced, Be careful not to over mince the parsley as doing so leaves a lot of the herb’s flavor on the cutting board.)
- 1 lemon juiced (The next time I make this dish, I’ll also add some of the zest of the lemon to the potatoes.)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium310mg13% |
| Potassium1900mg54% |
| Protein39g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars<1g |
| Vitamin A8% |
| Vitamin C60% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jo LeRoy 2 years ago
Pretty good — we particularly liked the potatoes. I had to cook mine for 45 minutes to bring the fish to 145 degrees, but is was a really fat filet.