End-of-the-Summer Herbed Monkeyface Eel & Veggies

This recipe is super easy and fun to assemble and serve. Wrap up those parcels of monkeyface goodness and enjoy the flavors of the season! Illustration by Leighton Kelly

Illustration: Leighton Kelly

How to filet your Monkeyface eel VIDEO

Ingredients:

• 1 cup chopped basil leaves and Italian parsley

• 2 large cloves of garlic, crushed

• zest and juice from half a lemon

• 1/4 cup olive oil

• olive tapenade (or chopped olives)

• 4 monkeyface fillets (2 large fillets halved)

• asparagus

• Summer squash

• salt & pepper

• tinfoil

Method:

1. Combine basil, garlic, lemon zest and juice, olive oil in a bowl and mix well.

2. Whip out a sheet of tinfoil large enough to enclose one of your fillets. Place the fish in the center, smear some basil mixture on it, and wrap into a secure parcel with the foil. Repeat with all the fillets, dividing the mixture evenly. Place on a baking tray, set aside for a sec.

3. Turn on the broiler.

4. Trim the bottom of your asparagus and chop your Summer squash into thick slices. Toss with olive oil, spread out on a baking sheet and sprinkle with salt, pepper, the lemon zest from the second half of your lemon, and squeeze a little juice on there too.

5. Broil until vegetables begin to color, shake the pan a little, toss, then move the veggie pan lower in the oven and reduce heat to 400 degrees.

6. Pop your fish tray into the oven in the middle rack, bake for 10 minutes (depending on the thickness of your fillets), or until the flesh flakes easily when tested with a fork. Place the opened parcels on serving plates with the veggies, and enjoy the remnants of Summer as you wrap your cardigan around you.