portuguese

Roasted Monkfish with Bread Migas and Sauteed Greens

Name: Roasted Monkfish with Bread Migas and Sauteed Greens
Yield: 1 serving
Cuisine: portuguese
Ingredients: 220 g monkfish tail, cut into thick medallions; 90 g rustic bread, torn into small pieces; 18 g olive oil; 10 g garlic, minced; 120 g collard greens, thinly sliced; 2 g paprika; 20 g lemon juice; 10 g cilantro, chopped; 2 g salt; 1 g black pepper

This roasted dish pairs monkfish tail, cut into thick medallions with rustic bread, torn into small pieces, collard greens, thinly sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

56 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g monkfish tail, cut into thick medallions 220 kcal
90g rustic bread, torn into small pieces 239 kcal
18g olive oil 159 kcal
10g garlic, minced 15 kcal
120g collard greens, thinly sliced 24 kcal
2g paprika 6 kcal
20g lemon juice 6 kcal
10g cilantro, chopped 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

monkfish tailgarlicsaltblack pepper
Preheat oven to 425 F (220 C). Pat monkfish dry and season with salt, black pepper, and half the minced garlic.
rustic breadolive oilgarlic
Tear bread into small pieces. In a skillet over medium heat, warm olive oil and cook remaining garlic for 20 seconds; add bread and cook, stirring, until toasted in spots, 4-6 minutes.
rustic breadpaprikacilantro
Add paprika and a splash of water to the migas; stir and press with a spoon until the bread softens into a clumpy mixture. Stir in half the chopped cilantro and remove from heat.
collard greenslemon juicesalt
Toss greens with a pinch of salt. In the same skillet (or a second pan), saute greens over medium-high until wilted and tender, 3-5 minutes. Finish with half the lemon juice.
monkfish tailolive oil
Place monkfish on a small baking tray, drizzle with a little olive oil from the pan if needed, and roast 10-12 minutes until opaque and just firm.
monkfish tailcollard greenslemon juicecilantro
Plate migas, top with monkfish, add greens on the side, and finish with remaining lemon juice and cilantro.