Baked monkfish or thick fillets from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 591) by Mark Bittman

  • thyme
  • lemons
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  • EYB Comments

    Can substitute artichokes for baby artichokes, stock or water for dry white wine; and any thick fish fillets, scallops halibut, salmon, or squid for monkfish. See page 585 for thick fish fillet suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute artichokes for baby artichokes, stock or water for dry white wine; and any thick fish fillets, scallops halibut, salmon, or squid for monkfish. See page 585 for thick fish fillet suggestions.

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