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Wood-Roasted Monkfish With Capers Recipe

This recipe is so easy and so good! The wood fired oven really brings out the best flavors in the fish.

For 6

  • 6 slices of monkfish or turbot on the bone, about 8-10 ounces each
  • 2 tablespoons olive oil
  • coarse sea salt and freshly ground black pepper
  • juice of 3 lemons
  • 6 tablespoons chopped green celery leaves (the younger leaves are best)
  • 6 tablespoons chopped fresh flat-leaf (Italian) parsley
  • ½ cup salted capers (rinse them under running, cold water and then soak in bowl of cold water for 30 min.)
  • 1 lemon, sliced

Brush the fish lightly with olive oil, and season with salt and pepper. Place in one layer in a shallow baking pan. Bake in 450° F oven for 15-20 minutes, depending on the size of the slices.

Remove from the oven and put on serving plates. Add the lemon juice, celery leaves, half the parsley, and the capers to the baking dish and put dish back into the oven for about 1-2 minutes to combine the fish juices with the lemon juice.

Serve, pouring the capers and the juice over the monkfish. Sprinkle the rest of the parsley on top and serve with a slice of lemon.

Buon appetito from Los Angeles Ovenworks!

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