Monkfish or Other Fillets in Almond Sauce Recipe

Name: Monkfish or Other Fillets in Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 thick slice bread, roughly chopped; 1/2 cup blanched almonds; 1 tablespoon minced garlic; 1 medium onion, chopped; 1/4 cup chopped fresh parsley leaves, plus more for garnish; 1 teaspoon fresh paprika; 1/2 cup dry white wine; 1 cup fish stock, preferably homemade (page 161), or water; 1 1/2 to 2 pounds fillets of monkfish or other firm white fish; Salt and black pepper to taste

Servings: persons

3 tablespoons extra virgin olive oil
1 thick slice bread, roughly chopped
1/2 cup blanched almonds
1 tablespoon minced garlic
1 medium onion, chopped
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 teaspoon fresh paprika
1/2 cup dry white wine
1 cup fish stock, preferably homemade (page 161), or water
1 1/2 to 2 pounds fillets of monkfish or other firm white fish
Salt and black pepper to taste

1
Preheat the oven to 350F.
2
Heat half the oil in a skillet over medium heat.
3
Add the bread pieces and almonds and toast, stirring occasionally, until golden brown.
4
Transfer to a food processor.
5
Add the remaining oil to the skillet and heat.
6
Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
7
Stir in the parsley and paprika, then transfer the mixture to the food processor.
8
Process the mixture until coarsely ground, then, with the machine running, add the wine.
9
Continue processing until a smooth paste is formed.
10
Return the mixture to the skillet and stir in the stock.
11
Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally.
12
Meanwhile, season the fish with salt and pepper and place in a casserole.
13
When the sauce is cooked, season it with salt and pepper and pour over the fish.
14
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).
15
Garnish and serve hot.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 thick slice bread, roughly chopped, 1/2 cup blanched almonds, 1 tablespoon minced garlic, and more.

Yes, Monkfish or Other Fillets in Almond Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish or Other Fillets in Almond Sauce

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