LibreRecipes

Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash

Rating

Calories

309.0

Protein

36.0

Sodium

421.0

Fat

13.0

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

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 or other fruity white wine

1/4 teaspoon (loosely packed) saffron threads

Pinch of dried crushed red pepper

1 tablespoon butter

4 7- to 8-ounce monkfish fillets or halibut fillets

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh thyme

1 teaspoon grated lemon peel

Celeriac Mash

Fresh basil sprigs (optional)

Preheat oven to 325°F. 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.)
Preheat oven to 425°F. 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.