134641 roasted monkfish potatoes leaves Recipes

potatoes, peeled, olive oil, parmesan cheese, grated, parsley, fresh, chopped, paprika, garlic powder, salt, cayenne pepper

potatoes, chopped onion, olive oil, chopped fresh rosemary or 2 tsp dried rosemary, chopped fresh thyme or 1/4 tsp dried thyme, salt, pepper

potatoes, medium, whole, water, lemon juice, extra virgin olive oil, garlic cloves, minced, salt, dried oregano, pepper

potatoes, salt and pepper, garlic powder, onion flakes, margarine

potatoes, garlic, olive oil, salt, pepper, parsley, basil (or use your favorite herbs)

potatoes, diced, extra virgin olive oil, kosher salt , to taste, cayenne pepper , to taste, shrimp, shelled and deveined, lemon zest, black pepper , to taste, garlic cloves, chopped, prosciutto , cut into strips, chopped parsley, for garnish

potatoes, vegetable oil, parmesan cheese, fresh parsley, chopped, paprika, garlic powder, salt, cayenne pepper

potatoes, peeled and cubed, olive oil, dried rosemary, crushed, salt, pepper

potatoes (2 lb), canola oil, grated parmesan cheese, dried basil, seasoned salt, onion powder, garlic powder, pepper

potatoes, each quartered, onions, each quartered, olive oil, dried bread crumbs, salt and pepper to taste

potatoes (about 2 lb), peeled and cut into 1-inch cubes, mayonnaise, garlic powder, onion powder, dried rosemary, crushed, water, salt

monkfish tails, trimmed, olive oil, salt and freshly ground black pepper, preheat oven to 400 degrees f. heat 2 tbsp of olive oil in a large saute pan over medium-high heat. season the monkfish with salt and pepper to taste. sear on both sides until lightly golden brown. place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes., fingerling potatoes, sliced in half, vertically, olive oil, salt and pepper, preheat oven to 400 degrees. toss potatoes in olive oil in season with salt and pepper to taste. roast for 10 to 15 minutes, until just cooked through and lightly golden brown., merguez sausage, preheat grill or grill pan. grill the sausage until golden brown and cooked through. let rest and cut into 1/2-inch slices.

dry white wine, red bell pepper, stemmed, seeded , and roasted (see note), tabasco, potato, peeled, halved , and boiled until tender, garlic, finely chopped, salt, freshly ground black pepper, fruity olive oil, white vinegar, white or red rose potatoes, unpeeled, olive oil, onion , cut into 1 inch slices, garlic, finely chopped, fresh rosemary, monkfish tails, on the bone, skin and membranes removed, salt and freshly ground black pepper

olive oil, fresh tarragon, monkfish , tail boned and trimmed, unsalted butter, shallots, celery leaves, flat leaf parsley, bay leaves, thyme, snipped, red cabbage, red wine, orange juice, freshly squeezed, chicken stock, demerara sugar, unsmoked bacon, prunes, pitted, sherry wine vinegar

monkfish fillets, idaho potatoes, peeled and sliced 1-inch thick (about 1 lb), salt, leeks (about 1 lb), extra virgin olive oil, olive oil, wondra flour, fresh ground black pepper, fresh thyme, fresh italian parsley, chopped, fresh chives, chopped

tomatoes, halved, fresh basil leaves, extra-virgin olive oil, balsamic vinegar, sugar, bottled clam juice, riesling or other fruity white wine, loosely packed) saffron threads, dried crushed red pepper, butter, monkfish fillets or halibut fillets, extra-virgin olive oil, chopped fresh thyme, grated lemon peel, celeriac mash, fresh basil sprigs (optional)