Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir. Ingredients:
20 cherry tomatoes, halved |
1/2 cup fresh basil leaves |
1 tablespoon extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon sugar |
1 cup bottled clam juice |
1/2 cup riesling or other fruity white wine |
1/4 teaspoon (loosely packed) saffron threads |
pinch of dried crushed red pepper |
1 tablespoon butter |
4 7- to 8-ounce monkfish fillets or halibut fillets |
1 tablespoon extra-virgin olive oil |
2 teaspoons chopped fresh thyme |
1 teaspoon grated lemon peel |
celeriac mash |
fresh basil sprigs (optional) |
Directions:
1. For sauce: Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
2. For fish: Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
3. Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.
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