Roasted Monkfish With Fennel-Saffron Compote
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Using small sharp knife, trim all membrane and gray portions from monkfish fillets
2
Combine oil, garlic and saffron in large bowl
3
Add fish and turn to coat
4
Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day
5
Preheat oven to 450°F
6
Arrange fish, with marinade still clinging, on rimmed baking sheet
7
Sprinkle with salt and pepper
8
Roast until fish feels firm to touch and is cooked through, about 15 minutes
9
Spoon Fennel-Saffron Compote onto plates
10
Slice fish on diagonal into 1/2-inch-thick medallions
11
Arrange atop compote
12
Using small sharp knife, trim all membrane and gray portions from monkfish fillets
13
Combine oil, garlic and saffron in large bowl
14
Add fish and turn to coat
15
Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day
16
Preheat oven to 450°F
17
Arrange fish, with marinade still clinging, on rimmed baking sheet
18
Sprinkle with salt and pepper
19
Roast until fish feels firm to touch and is cooked through, about 15 minutes
20
Spoon Fennel-Saffron Compote onto plates
21
Slice fish on diagonal into 1/2-inch-thick medallions
22
Arrange atop compote