Roasted Monkfish with Fennel-Saffron Compote

1. 1

   Using small sharp knife, trim all membrane and gray portions from monkfish fillets.

2. 2

   Combine oil, garlic and saffron in large bowl.

3. 3

   Add fish and turn to coat.

4. 4

   Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.

5. 5

   Preheat oven to 450F.

6. 6

   Arrange fish, with marinade still clinging, on rimmed baking sheet.

7. 7

   Sprinkle with salt and pepper.

8. 8

   Roast until fish feels firm to touch and is cooked through, about 15 minutes.

9. 9

   Spoon Fennel-Saffron Compote onto plates.

10. 10

    Slice fish on diagonal into 1/2-inch-thick medallions.

11. 11

    Arrange atop compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.