ROASTED MONKFISH WITH POTATOES, OLIVES AND BAY LEAVES
A great dish from simple ingredients. It's worth splurging a bit on the quality and quantity of the olive oil. And for this dish, don't use heavily cured or marinated olives--the little oil cured ones are great. Any firm-fleshed fish will work.
Provided by Chef Kate
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Peel and thinly slice the potatoes (a mandoline is great for this).
- Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
- Season with salt and pepper and top with the bay leaves and remaining oil.
- Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
- Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
- Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
- Serve immediately.
Nutrition Facts : Calories 472.3, Fat 33.3, SaturatedFat 4.8, Cholesterol 42.5, Sodium 327.2, Carbohydrate 17.3, Fiber 2.5, Sugar 0.7, Protein 26.3
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
- Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
- Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
- Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4
MONKFISH à LA PROVENçALE
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
- Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
- Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
- Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
- Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
- Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
- Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 10 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1862 milligrams, Sugar 16 grams, TransFat 0 grams
POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES
Provided by Colin Cowie
Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
OLIVE-ROASTED MONKFISH
Steps:
- Put the olives, honey, and coffee in a blender and puree until smooth. Strain through a fine-mesh strainer. Divide the puree into two parts, one for brushing the fish and the other for sauce.
- Line a baking sheet with aluminum foil and set a roasting rack on top. Put the monkfish tails on the rack. Using a pastry brush, evenly coat the monkfish with half of the olive mixture designated for coating the fish. Refrigerate for 20 minutes so the puree will adhere to the fish. After 20 minutes, brush the monkfish tails with the puree again and return them to the refrigerator for another 20 minutes.
- Meanwhile, preheat the oven to 450°F (230°C).
- Remove the fish from the refrigerator and brush again with the olive puree. Roast the fish for 10 minutes. Rotate the pan and roast for 10 more minutes. Turn off the oven without opening the door and let the fish rest for 10 minutes. Remove the fish from the oven and let it rest for 5 more minutes.
- While the fish is resting, heat the reserved half of the olive puree in a small pot over medium-low heat. Stir frequently so it does not stick to the pot.
- Working with one tail at a time, cut the meat off either side of the central bone. Slice each monkfish loin into medallions.
- To serve, put a pool of sauce on each of 4 plates and arrange the monkfish slices on top. Sprinkle with the scallions.
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