Savory Monkfish with Vegetables and Olives
Delicate monkfish with seasoned vegetables and olives—a Mediterranean delight!
Equipment
- nonstick skillet
Ingredients
- 2 teaspoons olive oil
- 2 carrots sliced
- 2 bell peppers sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 2 monkfish fillets
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- Coarse salt and ground black pepper to taste
- 1 teaspoon cayenne pepper
- 1/2 cup Kalamata olives pitted and sliced
Instructions
- In a nonstick skillet, heat the olive oil for 1 minute.
- Sauté the carrots and bell peppers until tender, about 4 minutes.
- Sprinkle with thyme, marjoram, and rosemary.
- Set aside.
- Toss the monkfish fillets with soy sauce, lime juice, salt, black pepper, and cayenne pepper.
- Place the fillets in a lightly greased Air Fryer basket and cook at 390°F for 8 minutes.
- Flip the fillets, add the sliced olives, and cook for an additional 4 minutes.
- Serve the monkfish with the sautéed vegetables on the side.
- Enjoy!
Notes & Wine Advice
Wine Advice
Pair with a crisp Sauvignon Blanc or a dry Rosé to complement the fresh flavors.
Nutrition values
Calories: 310 kcal | Carbohydrates: 12.7 g | Protein: 35.2 g | Fat: 13.3 g | Sugar: 5.4 g