Roasted Monkfish and Tomatoes

Serves 4
Time 25 min
Roasted Monkfish and Tomatoes

Roasted monkfish and tomatoes are dressed with chile flakes and olive oil for an easy weeknight dinner. Serve whole wheat pasta or polenta alongside.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low FatLow Fat
Sugar ConsciousSugar Conscious

Ingredients

    3/4 poundboneless, skinless monkfish fillets patted dry and sliced crosswise into medallions about 1/3-inch thick
    3Roma tomatoes sliced about 1/3-inch thick
    1/2 teaspoonfine sea salt
    1/4 teaspooncoarsely ground black pepper
    1 1/2 teaspoonsextra-virgin olive oil
    1/2 teaspooncrushed red chile flakes

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 450°F. Line a baking sheet with parchment paper. Arrange slices of fish and tomatoes alternately, overlapping them slightly, to form two long rows. Season with salt and pepper, drizzle with oil and sprinkle with chile flakes. Roast in the bottom third of the oven, without flipping, until fish is just cooked through and tomatoes are bubbly and caramelized, 10 to 12 minutes.

Nutritional Info

Serving Size

Calories

90

Total Fat

3g

Saturated Fat

0.5g

Cholesterol

20mg

Sodium

310mg

Total Carbohydrate

2g

Dietary Fiber

1g

Total Sugars

1g

Protein

13g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.