This recipe combines the meaty texture of monkfish with the rustic, vibrant flavors of ratatouille, all baked to perfection in a clay pot. It’s a dish that brings elegance to the table with minimal effort, showcasing the beauty of fresh vegetables and delicate fish.
Preparation Time
Prep time: 30 minutes
Cook time: 55 minutes
Total time: 85 minutes
Ingredients (For Four People)
- 600g monkfish fillets (cut into pieces)
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 4 tablespoons olive oil (60 ml)
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar (15 ml)
- Fresh basil, chopped (for garnish)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Ratatouille Base
Preheat your oven to 375°F (190°C). In a clay pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 5 minutes). Add the zucchini, bell peppers, tomatoes, thyme, rosemary, balsamic vinegar, and a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally.
Step 2: Add the Monkfish
Once the vegetables have softened, place the monkfish fillets on the ratatouille. Drizzle with the remaining olive oil and season with salt and black pepper. Cover the clay pot and transfer it to the preheated oven. Bake for 35-40 minutes or until the monkfish is cooked and flakes easily.
Step 3: Serve
Carefully remove the clay pot from the oven. Garnish the dish with freshly chopped basil and serve hot.
Tips and Tricks
- Clay Pot Cooking: Clay pots retain and distribute heat evenly, ensuring the fish and vegetables cook perfectly.
- Monkfish Texture: Monkfish is a firm fish; avoid overcooking it to maintain its meaty texture.
- Basil Garnish: Add the basil only at the end to maintain its bright, fresh flavor.
Serving Suggestions
Serve this dish with a side of crusty bread to soak up the flavorful juices from the ratatouille or with steamed rice for a heartier meal.
Wine Pairing
A chilled Sauvignon Blanc or a crisp Chardonnay complements the delicate flavors of the monkfish and the rich, earthy notes of the ratatouille. For a Bulgarian wine option, try a Tamianka or a Misket, which offers similar crispness with citrusy undertones.
Nutritional Information (Per serving)
- Calories: 410 kcal
- Protein: 35g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 8g
- Sodium: 650 mg
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the texture of both the fish and the vegetables.
About the Monkfish over Ratatouille
Monkfish is renowned for its firm texture and mild flavor, making it an ideal pairing with the richly seasoned vegetables of ratatouille. The two create a balanced dish that’s both light and satisfying, perfect for special occasions or weeknight dinners.
Cultural Context
Ratatouille is a traditional French Provençal dish that embodies the essence of Mediterranean cooking: fresh vegetables, olive oil, and herbs. By adding monkfish (морски дявол in Bulgarian), this recipe elevates the humble ratatouille into a sophisticated main course that reflects the coastal regions of Southern France, where seafood and vegetables often go hand-in-hand.
