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

Main Ingredient: Monkfish
Preparation Method: Baked
Cuisine: British