Monchong Italian-style

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Monchong Italian style recipe is a delightful fusion of flavors that will transport your taste buds to the Mediterranean. The tender and flaky monchong fish is seasoned with aromatic herbs, tangy lemon juice, and rich olive oil. Baked to perfection, this dish is served with a side of creamy risotto and a refreshing tomato and basil salad. With its combination of fresh ingredients and classic Italian techniques, this recipe is sure to impress your family and friends.

Keywords: Monchong, Italian style, fusion, Mediterranean, baked.

Monchong italian style recipe details

Monchong italian style recipe, recipe Rating: 4.6
Number of votes:108

Monchong, which is generally sold pre-cut into thinnish fillets, lends itself to quick cooking, pan-frying in less than 5 minutes. The flesh remains moist and has a mild flavor acceptable even to those who don’t love fish.
Ready in: 20 mins

Ingredients

Serves: 4

• 4 (3-ounce) fillets Monchong
• Flour, salt and pepper for dredging fish
• Salt and pepper to taste
• 2 tablespoons capers (optional)
• 8 cherry tomatoes, sliced lengthwise
• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh basil
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Wipe Monchong fillets with paper towel and dust each fillet lightly with flour that has been well-flavored with salt and pepper.
2. In a bowl, toss together capers, tomatoes, parsley, basil, garlic, vinegar and olive oil. Taste and add salt and pepper or additional balsamic vinegar if needed. Set aside.
3. Heat 1 tablespoon olive oil in frying pan over high heat; add Monchong fillets, allowing even space around them. Fry fillets until golden-brown.
4. Turn and sauté until golden-brown.
5. Place fillets on plates and dress each with one-quarter of the vinaigrette.
6. Serve immediately.