Roasted Monkfish with Burst Cherry Tomatoes and Olives - Fresh-Pressed Olive Oil
Roasted monkfish with burst cherry tomatoes and olives, drizzled with fresh-pressed olive oil, for a delicious and flavorful entree. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Ingredients
- Extra virgin olive oil
- 1 1/2 pounds monkfish fillets
- 1 cup cherry tomatoes
- 1/2 cup brined Castelvetrano olives, pitted
- 1 lemon, cut into 6 wedges
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 4 sprigs fresh thyme
- Chopped fresh flat-leaf parsley, for garnish
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