Monkfish with sweet potato hazelnut crust recipe

Monkfish With Sweet Potato Hazelnut Crust Recipe

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Recipe intro

This recipe for Monkfish with sweet potato hazelnut crust is a delightful combination of flavors and textures. The succulent monkfish is coated in a crispy crust made from sweet potatoes and hazelnuts, adding a nutty and slightly sweet taste to the dish. The dish is easy to prepare and perfect for a special dinner or entertaining guests. The sweet potato and hazelnut crust adds a unique twist to the traditional way of cooking monkfish, making it a standout dish.

Keywords: monkfish, sweet potato, hazelnut crust, recipe, flavors

Monkfish with sweet potato hazelnut crust recipe details

Monkfish with sweet potato hazelnut crust recipe, recipe Rating: 4.7
Number of votes:122Ingredients
1. Olive oil (1/2c)
2. peeled and grated raw sweet potatoes (1c)
3. All purpose flour (1c)
4. fresh monk fish fillets (1 1/2lb)
5. ground hazelnuts (6tbsp)
6. beaten eggs (2)
7. salt (1 dash)
8. freshly ground black pepper (1 pinch)

Method of preparation
1. Take a large shallow bowl, mix together the eggs and hazelnuts and then keep the bowl aside.

2. Take monk fish fillets and season them with salt and black pepper and dredge in the flour and then roll in the reserved egg mixture. Now roll the fillets in the grated sweet potatoes and keep them aside.

3. Preheat the oven to 350 degrees F. Take a frying pan, heat oil in it and then saute the reserved coated fillets in the oil until gets brown from both sides.

4. Now place the fillets in the baking pan and bake them for 15 minutes or until gets firm to touch. Serve them immediately.

Number of servings- 4