Monkfish à la Provençale

By Martha Rose Shulman

Published July 7, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 1 hour 30 minutes
Rating
4(173)
Comments
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Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?

Featured in: Roasted Monkfish, a Dish to Fool Lobster Lovers

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Ingredients

Yield:4 servings

  • 1 very large eggplant (about 1 ½ pounds), diced

  • Salt

  • 5 tablespoons extra-virgin olive oil, plus more for oiling dish

  • 2 medium onions, finely chopped

  • 1 red bell pepper, seeded and cut in thin 2-inch lengths

  • 1 green bell pepper, seeded and cut in thin 2-inch lengths

  • 3 large garlic cloves, minced, plus 1 clove, sliced

  • 2 large zucchini (about 1 ¼ pounds), diced

  • Black pepper

  • 1 bay leaf, broken in half

  • 1 teaspoon chopped fresh rosemary

  • 1 teaspoon fresh thyme leaves

  • 1 large tomato, peeled, seeded and finely chopped

  • 1 2-pound monkfish tail, skin off

  • 2 shallots, minced

  • 1 cup dry white wine

  • Slivered fresh basil leaves for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 57 milligrams cholesterol; 513 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 11 grams fiber; 1869 milligrams sodium; 39 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.

  2. Step 2

    Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.

  3. Step 3

    Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add ½ bay leaf, ½ teaspoon rosemary and ½ teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.

  4. Step 4

    Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.

  5. Step 5

    Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.

  6. Step 6

    Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.

  7. Step 7

    Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won’t flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

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Ratings

4 out of 5
173 user ratings
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Comments

Stephen

A good sub would be different guests

carol

Had leftover ratatouille and a smaller piece of monkfish so I altered the recipe accordingly. It was a good idea I would not have tried without having first seen the recipe in the Times.

dad

Monkfish has a unique flavor and texture, but you can substitute snapper, sea bass, halibut, mahi-mahi or sea scallops.

Read more at: http://www.foodnetwork.com/recipes/articles/a-guide-to-buying-and-cookin...

RunnerMom4

I added olives - true Provencale style - and used cod instead of monkfish. Excellent! But beware, cod has less cooking time than monkfish.

Ed O’Donnell

Saving the liquid…exactly. I was very surprised they said to toss. I would freeze it, use later. But boiling down is a great idea for a sauce.

sd

I made this with the Craig Clairborne/Pierre Franey ratatouille recipe, which I love. It makes more ratatouille than I needed for my fish, but I'm glad for the leftovers. The monkfish was delicious and easy to make, but I think next time I will save some of the cooking juices in the pan to infuse the vegetables with the fish flavor.

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