MONKFISH à LA PROVENçALE
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
- Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
- Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
- Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
- Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
- Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
- Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 10 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1862 milligrams, Sugar 16 grams, TransFat 0 grams
SPANISH MONKFISH CASSEROLE
Make and share this Spanish Monkfish Casserole recipe from Food.com.
Provided by Dancer
Categories Squid
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
- Add enough water to do the cooking.
- Simmer for 8-10 minutes.
- Add remaining seafoods and rice.
- Pour in water or chicken stock.
- Add salt, pepper and saffron.
- Stir all ingredients well and simmer for 15 minutes.
- A sprinkle of parsley at the end will improve flavor.
- Let the hot casserole stand for about 10 minutes before serving.
Nutrition Facts : Calories 829.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 491.7, Sodium 490.1, Carbohydrate 92.1, Fiber 5.2, Sugar 5.6, Protein 90
MONKFISH OR OTHER FILLETS IN ALMOND SAUCE
Almonds grow abundantly in Spain-you see the trees throughout the South and easily find fresh almonds, which are a rarity here-and play an integral role in many dishes, offering a rich flavor and body to sauces. This dish is a perfect weeknight offering, but it's also a fine main course at a dinner party. I like monkfish here, but striped bass, grouper, red snapper, and black sea bass are all suitable; each will cook at slightly varying rates (the monkfish will take the most time, red snapper the least). This is wonderful over either white rice or a pilaf (page 513) or with crusty bread.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
- Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
- Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
- Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.
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