Monkfish bites with Orogel artichoke wedges
Find out how to cook a well-balanced main course, with the bitterness of the artichokes balancing out the subtle sea flavour of the monkfish.
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Ingredients
- 600 g Monkfish pulp
- 60 g Tropea Red Onion
- 1 garlic clove
- Salt
- extar virgin olive oil
- 240 g Orogel Artichoke Wedges (20 wedges)
- 100 g cherry tomatoes
- fresh thyme
- pepper
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