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San Sebastian Style Monkfish


1 portion-sized monkfish
1 medium-sized onion
Extra virgin olive oil
Fresh parsley
Culinary Journey Donostiarra Sauce


Prepare an oven tray and add a little olive oil.
Place the onion cut into thin rings over the oil. Add salt and pepper.
Cut the monkfish tail nerves and make two incisions along both sides of the bone.
Place the monkfish over the onions, drizzle with olive oil and season. Bake at 180║C for 20 minutes.
Aside, chop the parsley.
Remove the monkfish and onions from the oven and set on a dish.
Heat the Donostiarra Sauce and add to it the monkfish and onion cooking broth. Bind the sauce while heating.
Add the sauce to the monkfish and sprinkle the chopped parsley.