Equipment
* optional
Ingredients
Main Ingredients
- 910 g monkfish, on the bone, head and skin removed
- 5 g salt, to taste
- 2 g black pepper, freshly ground, to taste
- 150 ml olive oil
- 75 g carrot, cut in ¼-inch cubes
- 100 g onion, coarsely chopped
- 5 garlic cloves, unpeeled
- 240 ml dry white wine
- 120 ml fish stock
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Season the monkfish generously with salt and freshly ground black pepper.
Heat 30ml of olive oil in a large skillet over medium-high heat. Sear the monkfish on one side until golden brown, about 1 minute. Flip the fish and sear the other side for another minute. Remove monkfish from skillet.
Add the diced carrot, chopped onion, and unpeeled garlic cloves to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the dry white wine and fish stock. Bring to a simmer.
Transfer the seared monkfish, vegetables, and cooking liquid to the baking dish. Cover tightly with aluminum foil.
Bake in the preheated oven for 8-10 minutes, or until the monkfish is cooked through and flakes easily with a fork.
Carefully remove the monkfish from the baking dish to a serving platter and keep warm.
While the fish is resting, pour the cooking liquid and vegetables from the baking dish into the saucepan. Bring to a boil over high heat.
Reduce the liquid by half, about 3-5 minutes, until slightly thickened. Stir in the remaining olive oil.
Spoon the reduced sauce and vegetables over the monkfish on the serving platter. Discard the garlic cloves. Serve immediately with a side dish such as mashed potatoes or rice.
Chef's Notes
- Monkfish cooks quickly, so keep a close eye on it during roasting. Overcooking will result in a dry texture.
- For the best flavor, use high-quality fish stock and dry white wine.
- The unpeeled garlic cloves add flavor to the sauce without becoming overpowering. Discard them before serving.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a saucepan or oven until heated through, adding a splash of water or fish stock if needed to prevent drying out.
