Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash

Ingredients

  • 20 cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 dried crushed red pepper
  • 1 teaspoon grated lemon peel
  • 2 teaspoons fresh thyme
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • + 9 more ingredients
    • ½ cup Riesling or other fruity white wine
    • 4 7- to 8-ounce monkfish fillets or halibut fillets
    • ¼ teaspoon saffron threads
    • Celeriac Mash
    • 1 tablespoon extra-virgin olive oil
    • ½ cup fresh basil leaves
    • ½ teaspoon sugar
    • 1 cup bottled clam juice
    • Fresh basil sprigs

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 4...

View full recipe at Epicurious

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