Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash Recipe

Name: Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 cherry tomatoes, halved; 1/2 cup fresh basil leaves; 1 tablespoon extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon sugar; 1 cup bottled clam juice; 1/2 cup Riesling or other fruity white wine; 1/4 teaspoon (loosely packed) saffron threads; Pinch of dried crushed red pepper; 1 tablespoon butter; 4 7- to 8-ounce monkfish fillets or halibut fillets; 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped fresh thyme; 1 teaspoon grated lemon peel; Celeriac Mash; Fresh basil sprigs (optional)

Servings: persons

20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)

1
Preheat oven to 325F.
2
Line rimmed baking sheet with parchment paper.
3
Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend.
4
Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper.
5
Roast until tomatoes are slightly shriveled, about 40 minutes.
6
Transfer tomato mixture to medium saucepan.
7
Add clam juice, wine, saffron, and crushed red pepper; bring to boil.
8
Reduce heat and simmer 10 minutes to blend flavors and reduce slightly.
9
Add butter and stir until melted.
10
Season sauce with salt and pepper.
11
(Can be prepared 4 hours ahead.
12
Rewarm over medium heat before serving.)
13
Preheat oven to 425F.
14
Line another rimmed baking sheet with parchment.
15
Arrange fish on parchment; brush fish with oil.
16
Sprinkle fish with thyme, lemon peel, salt, and pepper.
17
Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
18
Spoon Celeriac Mash onto 4 plates.
19
Top each with 1 fish fillet.
20
Spoon sauce over.
21
Garnish with basil sprigs, if desired.

194

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 16 ingredients. The key ingredients include: 20 cherry tomatoes, halved, 1/2 cup fresh basil leaves, 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash 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.

Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash

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