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Ingredients
2 pounds monkfish on the bone, head and skin removed
Salt and freshly ground pepper to taste
½ cup olive oil
1 carrot, cut in ¼-inch cubes
1 onion, coarsely chopped
5 cloves garlic, unpeeled
1 cup dry white wine
½ cup fish broth (see recipe)
Nutritional analysis per serving (4 servings)
8 grams carbs; 57 milligrams cholesterol; 491 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 1 gram fiber; 917 milligrams sodium; 34 grams protein; 3 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
- Step 1
Preheat oven to 425 degrees.
- Step 2
Season fish with salt and pepper.
- Step 3
Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
- Step 4
Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
- Step 5
Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
- Step 6
Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.
Private Notes
Comments
Delicious. Although I'm not sure why the whole thing has to be transferred to a new pan to bake when it can simmer on the stove top, which is what I did.
I made this with fillets rather than on the bone and it came out very well. I'd just note that it took considerably more than one minute to brown a side.
Delicious. Although I'm not sure why the whole thing has to be transferred to a new pan to bake when it can simmer on the stove top, which is what I did.