Monkfish with Sweet Potato-Hazelnut Crust
Nutrition
Calories: 617 kcalCarbohydrates: 35 gProtein: 37 gFat: 43 gSaturated Fat: 10 gCholesterol: 149 mgSodium: 146 mgFiber: 5 gSugar: 5 gVitamin A: 4.9 IUCalcium: 54 mgIron: 9 mg
Ingredients
- 2 whole eggs beaten
- 6 tbsp ground hazelnuts
- 1 ½ lb monkfish fillet
- 1 dash salt
- 1 pinch black pepper
- 1 cup all-purpose flour
- 1 cup peeled grated raw sweet potatoes
- 1/2 cup olive oil
Instructions
- Preheat oven to 350 F. In a large, shallow bowl, stir together the eggs and hazelnuts and set aside.
- Season the fillets with the salt and black pepper and dredge in the flour, then roll in the reserved egg mixture. Roll the fillets in the grated sweet potatoes and set aside.
- In a large skillet, heat the oil until hot and sauté the reserved coated fillets until brown on both sides. Place the fillets in a baking pan and bake for 15 minutes or until firm to the touch. Serve immediately.