Breaded Monkfish w Loaded Potato, Bacon, Broccoli, Spinach & Pickled Cucumber
This Wednesday’s hot dish uses one of Mark’s favourite white fish: monkfish. This fish, with its firm flesh and delicate flavour, will combine perfectly with our loaded baked potatoes.
We rub the fish in smoked paprika, brown sugar, salt, spices, and black pepper overnight, then crumb and fry in canola oil, using our own chunky sourdough breadcrumbs.
We rub the fish in smoked paprika, brown sugar, salt, spices, and black pepper overnight, then crumb and fry in canola oil, using our own chunky sourdough breadcrumbs.
Served with sliced Agria potatoes, onions and garlic, cooked with milk, cream, stock, bacon, broccoli, and spinach. The potatoes will absorb all the aromatics through baking, and then we’ll finish with melted cheese.
Portion sizes are about 900g.
$18.00