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Roast Monkfish Nicoise
Serves 4
- 3 tbsp olive oil
- 1 head of garlic, separated
- 1 lemon, thickly sliced
- 4 6-oz (175-g) monkfish fillets, skinned
- 1 tsp herbes de Provence
- 1 cup (250 ml) dry white wine
- 1/2 cup (125
ml) fish stock
- 13 oz (400 g) canned artichoke hearts, drained and rinsed
- 15 pitted black olives
- 10 sun-dried tomatoes in oil, drained
- squeeze of lemon juice
- salt and black pepper
- lemon wedges and thyme sprigs to garnish.
STEPS :
- Put 1 tbsp of the oil into an ovenproof dish, add the garlic cloves, and roast in
a 375癋 (l90癈) oven for about 10 minutes, until soft.
- Arrange the lemon slices in the dish and put the garlic and monkfish on top. Sprinkle
with the remaining oil and the herbs and pour in the wine and stock. Return to the
oven for 15 minutes.
- Add the artichoke hearts, olives, and sun-dried tomatoes and cook for 5 minutes
to heat through.
- Transfer the fish and vegetables to a serving dish, discarding the lemon slices.
Keep warm.
- Pour the cooking juices into a small saucepan and boil for about 8 minutes, until
reduced to about 1/2 cup (125 ml). Add the lemon juice and salt and pepper to taste
and pour over the fish. Garnish with lemon and thyme and serve immediately.
ROAST MONKFISH BASQUAISE
Substitute 1 yellow and 1 red pepper for the artichoke hearts. Core, seed, and cut
into strips and roast with the garlic cloves. Proceed as directed.
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