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Fish and Shellfish, Mains

Roasted Monkfish With Herbed Vegetable Ragout

Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of the most talked about restaurants ... Read more

Total time: 1 hour | Serves 2
  • 1 1/2 pounds middle cut bone-in monkfish, skin removed, or filets
  • 4 yellow baby squash
  • 4 green baby squash
  • Salt
  • 2 yellow and 2 orange baby carrots, peeled, greens removed
  • 4 spears asparagus, peeled, bottoms removed
  • 1/2 cup haricots verts, tips removed
  • 1/4 cup extra-virgin olive oil
  • Pepper
  • 2 ounces pancetta, diced fine
  • 1/4 cup Sherry vinegar
  • 1 teaspoon finely chopped Italian parsley
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh marjoram
  • 1/4 cup chicken stock

Step 1Remove the thin membrane surrounding the monkfish with a sharp knife. Set the fish aside.

Step 2Cook the yellow and green squash in rapidly boiling salted water until tender, about 5 minutes. Cool in a bowl of ice water. Drain and set aside. Repeat this process with each of the remaining vegetables (the carrots will take 4 to 5 minutes, the asparagus and haricots verts 2 minutes).

Step 3Heat the oven to 400 degrees.

Step 4Heat an ovenproof skillet over medium-high heat and add the oil. Season the fish with salt and pepper. When the oil is hot, sear the fish on all sides, about 3 minutes a side. Place the skillet in the oven and bake until the fish flakes with a fork and is cooked through, 15 to 20 minutes.

Step 5Remove the fish from the skillet, reserving the juices. To make the sauce, add the pancetta and Sherry vinegar to the skillet, and cook over medium heat until the liquid is reduced by half, about 2 minutes. Add the chicken stock.

Step 6In a separate pan, reheat the remaining vegetables. Add the parsley, thyme and marjoram and salt and pepper to taste.

Step 7Present the roasted monkfish in a nice cooking pan or on a platter, garnished with the vegetables and the sauce. To serve, carve the fish along each side of the bone running down the middle.

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