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1
Preheat the oven to 500F or as close to that as it will get.
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2
Its best to remove the thin membrane clinging to the monkfish before cooking.
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3
Just pull and tug on it while cutting through it with a paring knife and it will come off; you dont have to be too compulsive about this task, but try to get most of it off.
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4
Put a cast-iron or other ovenproof skillet or roasting pan in the oven while it is heating.
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5
Put half the butter in a small saucepan and turn the heat to medium-high.
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6
Add the carrot and celery and stir; a minute later, add the onion.
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7
Cook, stirring occasionally, until the vegetables brownbe careful not to let them burnless than 10 minutes.
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8
Stir in the tomato paste if youre using it, then the broth or stock.
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9
Bring to a boil, then adjust the heat so the mixture simmers for about 10 minutes.
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10
Strain the broth, pressing on the vegetables to extract their liquid.
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11
Return to medium-high heat and bring to a boil; let boil until reduced by about three-quarters, or until less than 1/2 cup of thick liquid remains.
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12
Season the fish with salt and pepper.
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13
Meanwhile, once youve strained the broth and begun reducing it, carefully remove the hot pan from the oven and add the olive oil to it; swirl to coat the bottom of the pan.
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14
Add the fish and roast for 5 minutes.
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15
Remove from the oven and carefully pour the liquid that has accumulated around the fish into the simmering sauce; once again, bring it to a boil and reduce until thick, syrupy, and about 1/2 cup.
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16
Turn the fish and roast it for another 5 minutes, or until a thin-bladed knife inserted into its thickest part meets little resistance.
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17
Stir the remaining butter into the sauce, then serve the fish with the sauce spooned over it.
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18
Roast Monkfish with Asian Meat Sauce: To season the stock with Asian aromatic vegetables rather than traditional European ones, substitute 10 slices peeled fresh ginger, a lemongrass stalk, and 5 scallions for the carrot, celery, and onion.
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19
Omit the tomato paste.
