Recipes for Two by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: Naumann & Göbel Verlag
Published: 2015-03-10T04:00:00+00:00

3 Peel and slice the lemon. Drain the olives and chickpeas.

4 Combine and layer the fish, shallots, tomatoes, olives, chick peas and lemon slices in a roaster, seasoning each layer with salt and pepper. Place the head of garlic and bay leaves amongst the vegetables. Season with salt and pepper.

5 Pour over the wine and olive oil. Seal tightly and bake in the pre-heated oven for about 50 minutes until done.

Monkfish

with green asparagus

Preparation time: approx. 20 minutes (plus cooking time)

Per portion approx. 373 kcal/1565 kJ

31 g P, 25 g F, 7 g CH

Serves 2

150 g green or wild asparagus

4½ tbsp olive oil

3 garlic cloves

½ bunch dill

100 g black olives

1 tbsp breadcrumbs

400 g monkfish fillets

salt

pepper

1 Cut the woody ends off the asparagus. Peel the lower one-third of the asparagus, then cut into lengths of about 8 cm. Pre-heat the oven to 225 °C (Gas Mark 7). Put 2 tablespoons of olive oil in a gratin dish and heat to a high temperature.

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