See Also: Monkfish with artichoke hearts(recipes)
Artichoke Hearts Marinara(recipes)
Artichoke Hearts with a Poached Egg, Mushroom Duxelles and Hollandaise(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
monkfish(medicine)
monkfish(encyclopedia)
Steamed Monkfish with Wild Garlic and Ginger(recipes)
Grilled monkfish with rosemary and garlic mayo(recipes)
Chilli-crusted monkfish with cherry tomato korma(recipes)
Strawberry Hearts(recipes)

photographometer (medicine) and Monkfish with artichoke hearts (recipes)


photographometer (medicine)


photographometer
<apparatus, Photography> An instrument for determining the sensibility of the plates employed in photographic processes to luminous rays.


Monkfish with artichoke hearts (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



400g/14oz monkfish tails, trimmed200g/7oz flour, seasoned with sea salt, celery salt, white pepper and paprika150g/5¼oz butter1 lemon, juice only300g/10½oz new potatoes, cooked until tender, drained125g/4½oz cherry tomatoes salt and freshly ground black pepper1 x 200g/7oz can artichoke hearts, halvedTo serve1 lemon, juice only2 tbsp chopped fresh parsley



Method



1. Preheat the oven to 200C/390F/Gas 6.2. Cut the monkfish into chunks and then dredge in the seasoned flour.3. Melt the butter in a large ovenproof frying pan and, when foaming, add the fish. Fry for a couple of minutes on each side, until browned. 4. Squeeze the lemon juice over the fish, and move the fish to one side of the pan. 5. Add the potatoes to the pan and cook for two minutes. 6. Add the cherry tomatoes and cook for a further two minutes.7. Finally add the artichoke hearts to the pan and season, to taste, with salt and freshly ground black pepper.5. Distribute the potatoes and fish evenly in the pan, then transfer to the oven and cook for 3-4 minutes, or until the monkfish is cooked through.6. To serve, place the fish and potatoes onto a warm plate. Squeeze the remaining lemon over and garnish with fresh parsley.