Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 6, 2014

Roast Monkfish with Fennel and Tomatoes

Monkfish has a consistency similar to lobster and is perfect for roasting.  Begin by cutting your fillets into four inch pieces and dust liberally with salt and pepper while you preheat your oven to 350.  Halve 8 to 10 grape tomatoes and slice a fennel bulb thinly along with a shallot and a couple cloves of garlic.  In a large frying pan over medium heat add olive oil or butter and brown your monkfish by searing for about a minute on one side.  Add the tomatoes, fennel, shallot and garlic to the pan then flip to sear the other side of your fillets for another minute.  Pour a half cup of white wine and the juice from half a lemon into the pan then place in the oven for 25 minutes, a knife should slide through the center of the fish easily when it’s done.  Simply salt and pepper to taste and serve over rice, potatoes, beans, or couscous.  It’s a great one pan meal and is adaptable to any firm white fish and a variety of veggies.  Just one note of caution, remember the handle of your frying pan will be very hot when you go to remove it from the oven.

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