Monkfish on Mediterranean Vegetables

Skin and dress the monkfish, marinate with the seasoning salt, juice of one lemon and Worcester.

Dust monkfish and brush lightly with egg yolk, fry in olive oil just briefly.

Sauté blanched garlic slices in butter, add blanched zucchini cubes, add olive quarters and peeled baby tomatoes. Season with chopped herbs, salt and pepper. Add the herb butter and melt it. Arrange everything on a gratin plate.

Make small, new potatoes with the peel, remove the peel and roast in butter until golden, season and arrange on the gratin plate with the vegetables.

Place seared monkfish on top of the vegetables and roast in the oven at 200 degrees for six minutes.

Remove, decorate with the baked rosemary sprig and the lemon star.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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