Your Kevin McDermott Main Meal Moment




Minted Monkfish Fillet

Monkfish Fillet, one kilo, trimmed
Butter, unsalted, one tablespoon, melted
Fresh Italian Parsley, minced, two tablespoons
Lime Zest, two tablespoons
Fresh Mint, minced, one half cup
Dry Vermouth, quarter cup
Freshly Ground Pepper
Oven Pre-heated 375F

1. Place the monkfish on aluminium foil large enough to wrap it
2. Brush the fillet with the melted butter and then sprinkle it with parsley, lime zest, mint, vermouth, and pepper to taste.
3. Fold the foil over the fillet and tightly seal the edges.
4. Place the package on a baking sheet and bake for 25 to 35 minutes.
5. Remove from oven. Fish should be opaque and should flake easily.
6. Serve immediately on a platter with its juice.

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