A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness. The final butter in the green flecked sauce makes it silky and glossy but you can cut it down to one tablespoon (15 mL) if preferred. Serve with steamed red potatoes or any small pasta.
- 1 1/2 lb (750 g) monkfish
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) dried thyme or rosemary
- Freshly ground pepper
- 2 tbsp (25 mL) olive oil
Lemon Cream Sauce:
- 2 cups (500 mL) slivered spinach
- 1/4 cup (50 mL) chopped shallots
- 1 tsp (5 mL) grated lemon zest
- 1 1/2 cups (375 mL) chicken or fish stock
- 1/4 cup (50 mL) whipping cream
- 1 tbsp (15 mL) lemon juice
- 1/4 cup (50 mL) unsalted butter
- Salt and freshly ground pepper
Preheat oven to 400°F (200°C).
Place monkfish in a shallow, ovenproof baking dish. Combine mustard and thyme, brush onto fish, season with pepper and pour olive oil over fish.
Bake, uncovered, for 15 minutes or until white juices rise to the top.
Combine spinach, shallots, lemon zest and stock in a pot for sauce. Bring to boil on high heat. Reduce heat and simmer gently for 10 minutes.
Place in food processor or blender and purée.
Strain sauce into a skillet and add cream. Bring to boil, stirring occasionally, and reduce until sauce lightly coats a spoon. Add lemon juice.
Reduce heat to very low and whisk in butter one tablespoon (15 mL) at a time. Season with salt and pepper.
Slice the monkfish into slices about 1/2-inch (1-cm) thick and serve with a spoonful of the sauce.