Roasted Monkfish, Fennel, and Chestnut Tagine

Roasted Monkfish, Fennel, and Chestnut Tagine
Photo by John Kernick


  • 6 unsprayed fresh fig leaves
  • 1 cup white bordelaise sauce
  • 6 monkfish steaks (6 oz each)
  • ½ teaspoon olive oil
  • 2 large fennel bulbs (sometimes called anise)
  • 1 ½ cups roasted, shelled, and skinned chestnuts
  • 6 tablespoons unsalted butter

Preheat oven to 425°F. Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks. Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or hea...

View full recipe at Epicurious


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