Sophie Dahls Monkfish With Saffron Sauce Recipes

ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH

Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash image

Categories Fish Tomato Roast Saffron Root Vegetable Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

Sauce:
20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
Fish:
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)

Steps:

For sauce:
Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.

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