PASTA WITH MONKFISH AND LEMON

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“He who praises himself gets rid of it” as the popular saying goes, which I feel like bypassing by stating with conviction that this recipe is a great way to cook pasta with monkfish and lemon (but you can also propose it with scorpion fish or sea ​​bass).
A recipe born with lemons from the coast, which arrived in my family’s kitchen through a friend of my parents; and we can say that this is his infallible recipe when he wants to impress a woman. I hope you have the same success!

Ingredients for two people:

  • 150 grams of monkfish
  • 2 lemons
  • parsley
  • 200 grams of mezze sleeves (or linguine)
  • 2 cloves of garlic
  • 1/2 chili pepper
  • oil
  • salt

Prepare the monkfish by cutting it into cubes.

Clean the garlic and fry it with the chilli pepper cut into slices. Brown a little and add the monkfish. Cook it for a couple of minutes and add 2 squeezed lemons (remove the seeds!). Turn off the heat after 5 minutes of cooking.

Prepare the pasta by draining it “al dente” (6 minutes before the cooking time), keeping some water aside. Cook in the pan again, adding the cooking water (not too much).

Drain it al dente, add some parsley and a drop of raw oil.

It’s a delicious dish with lemon which highlights the flavor of the fish. The important thing, the difficulty of the dish, lies in cooking the lemon without overcooking the fish. This is why I gave you some indications on cooking time. Indications which unfortunately vary depending on the intensity of the fires… I therefore rely on your skills!!

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