Monkfish with Tomato and Mushroom Sauce Recipe

Serves/Makes: 4

Ingredients:

  • 1 pound monkfish fillets, outer membrane trimmed
  • 3/4 cup olive oil, divided
  • 2 pounds plum tomatoes, seeded, chopped
  • 2 garlic cloves, chopped, divided
  • 1 tablespoon chopped fresh parsley, divided
  • 1 pound mushrooms, quartered
  • 1/2 cup water
  • 1/2 cup whipping cream
  • Fresh basil, thinly sliced
How to cook Monkfish with Tomato and Mushroom Sauce:
  • Heat 1/4 cup oil in large skillet over medium-high heat. Add tomatoes; cook until reduced to thick puree, stirring often about 10 minutes. Mix in half of garlic and half of parsley. Season with salt and pepper.
  • Heat 1/4 cup oil in another large skillet over medium-high heat. Add mushrooms; saute until brown, about 7 minutes. Mix in remaining garlic and parsley; saute 1 minute. Season with salt and pepper.
  • Preheat oven to 425°F (220°C). Place the monkfish fillets in 13x9x2-inch baking dish. Brush 1/4 cup oil over; sprinkle with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350°F (180°C). Pour 1/2 cup water over fish; roast until fish is almost opaque in center, about 20 minutes longer. Spoon off most juices. Spoon tomatoes and mushrooms over fish; pour cream over. Roast until heated through, about 10 minutes. Garnish with sliced basil and serve.

Note:

The Monkfish with Tomato and Mushroom Sauce is popular Scottish dish.


This recipe for Monkfish with Tomato and Mushroom Sauce serves/makes: 4

The Scottish Monkfish with Tomato and Mushroom Sauce recipe is adopted from Bon Appetit Magazine - May 2004, A Taste of Scotland.

Main Ingredient: Monkfish (more Monkfish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: British (more British recipes)

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