Roast Smothered Monkfish with Onion Crisps with Saffron Potatoes Recipe

Name: Roast Smothered Monkfish with Onion Crisps with Saffron Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 monkfish fillets (about 5 ounces each) trimmed and membranes removed; Essence, recipe follows; 1 tablespoon olive oil; 3 cups diced peeled eggplant (1/2-inch dice); 8 Italian plum tomatoes, cut into vertical slices; 1/2 cup chopped onions; 1 tablespoons chopped garlic; 3 tablespoons chopped fresh basil; Salt and black pepper; 1/2 cup peeled, seeded and pureed Italian plum tomatoes; 6 1/2 cups basic chicken stock; 12 peeled small to medium red potatoes; 1 teaspoon saffron threads; White pepper; 4 cups vegetable oil; 1 cup flour; 2 cups thinly shaved onions slices, separated into rings; 1 large egg, beaten with 3 tablespoons water; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 monkfish fillets (about 5 ounces each) trimmed and membranes removed
Essence, recipe follows
1 tablespoon olive oil
3 cups diced peeled eggplant (1/2-inch dice)
8 Italian plum tomatoes, cut into vertical slices
1/2 cup chopped onions
1 tablespoons chopped garlic
3 tablespoons chopped fresh basil
Salt and black pepper
1/2 cup peeled, seeded and pureed Italian plum tomatoes
6 1/2 cups basic chicken stock
12 peeled small to medium red potatoes
1 teaspoon saffron threads
White pepper
4 cups vegetable oil
1 cup flour
2 cups thinly shaved onions slices, separated into rings
1 large egg, beaten with 3 tablespoons water
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oven to 375 degrees F. Season the fillets with Essence.
2
In a large nonreactive ovenproof skillet over high heat, add the oil.
3
When the oil is hot, add the fish fillets and sear the first side, for about 1 minute.
4
Flip the fillets with a spatula and add the eggplant, tomatoes, onions, and basil.
5
Season with salt and black pepper.
6
Stir in the tomato puree and 1/2 cup of the stock.
7
Bring the liquid to a boil.
8
Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes.
9
Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer.
10
Combine the potatoes, saffron threads and 6 cups of chicken stock.
11
Season the liquid with salt and pepper.
12
Bring the liquid to a boil and reduce the heat to a simmer.
13
Cook the potatoes until firm-tender about 12 to 14 minutes.
14
Remove the pot from the heat and allow the potatoes to sit in the broth for 2 to 3 minutes to soak up the flavors.
15
Remove the potatoes with a slotted spoon and set aside, keeping warm.
16
Allow the broth to cool and then refrigerate or freeze it for later use.
17
Heat the oil in a large pot over high heat.
18
Season the flour with Essence.
19
Dip the onions in the egg wash and toss in the seasoned flour.
20
When the oil is very hot, fry the onions in batches until golden and crisp, for about 2 to 3 minutes.
21
Remove with a slotted spoon, drain on paper towels, and sprinkle with salt.
22
To serve, spoon the potatoes in the center of the plate.
23
Lay the fillet on top of the potatoes and spoon over some of the sauce.
24
Garnish each plate with the onion crisps.
25
Combine all ingredients thoroughly.

3384

kcal

Calories

264

Fat

121

Carbs

142

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.

How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 4 monkfish fillets (about 5 ounces each) trimmed and membranes removed, Essence, recipe follows, 1 tablespoon olive oil, 3 cups diced peeled eggplant (1/2-inch dice), and more.

Yes, Roast Smothered Monkfish with Onion Crisps with Saffron Potatoes 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.

Roast Smothered Monkfish with Onion Crisps with Saffron Potatoes

How did you like this recipe?

Frequently Asked Questions