Roasted Monkfish with Saffron Tomato Sauce and Celeric Mash

This recipe was found on Epicurious. I had some monkfish in my freezer, but didn’t know what to do with it. It was really, really good! I didn’t have to substitute any of the ingredients, which is always a plus.


  • 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


  • 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)


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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