Roasted Monkfish With Curried Lentils And Browned B

Name: Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups small cauliflower florets (from about one 22-ounce head); 1 cup whipping cream; 4 garlic cloves, chopped; 1/8 teaspoon ground nutmeg; 3 tablespoons (or more) water; 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped peeled carrots; 1/2 cup finely chopped celery; 1 cup French green lentils (lentilles de Puy)*; 3/4 teaspoon curry powder; 3/4teaspoon paprika; 2 3/4 cups water, divided; 2 tablespoons (1/4 stick) butter; 4 1/2 cups small cauliflower florets (from about one 22-ounce head); 1/3 cup chopped fresh Italian parsley; 1 1/2 tablespoons grated lemon peel; 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed; 1 tablespoon olive oil

Servings: persons

4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup French green lentils (lentilles de Puy)*
3/4 teaspoon curry powder
3/4teaspoon paprika
2 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1/3 cup chopped fresh Italian parsley
1 1/2 tablespoons grated lemon peel
4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
1 tablespoon olive oil

1
Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
2
Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; saute until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
3
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; saute until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
4
Mix parsley and lemon peel in bowl. Season with salt and pepper.
5
Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; saute until just opaque in center, about 6 minutes per side.
6
Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
7
*Available at specialty foods stores and some supermarkets.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 1/2 cups small cauliflower florets (from about one 22-ounce head), 1 cup whipping cream, 4 garlic cloves, chopped, 1/8 teaspoon ground nutmeg, and more.

Yes, Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower 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.

That's it — enjoy your meal!

Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions