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Roasted Monkfish With Saffron Tomato Sauce And Celeriac Mash


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  • SAUCE:
  • 20 cherry tomatoes halved
  • 1/2 cup fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1 cup bottled clam juice
  • 1/2 cup Riesling wine (or other fruity white wine)
  • 1/4 teaspoon saffron threads - (loosely packed)
  • 1 pinch dried crushed red pepper
  • 1 tablespoon butter
  • FISH:
  • 4 monkfish fillets - (7 to 8 oz ea) (or halibut fillets)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated lemon peel
  • Celeriac Mash (see recipe)
  • Fresh basil sprigs (optional)


Servings 4


Step 1

For Sauce: Preheat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes.

Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)

For Fish: Preheat oven to 425 degrees. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.

Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.

This recipe yields 4 servings.

Goes Great With: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil.

What To Drink: New Zealand or Oregon Pinot Noir.

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