Monkfish is a meaty and delicious fish and it can be baked, grilled, poached, or cooked in a variety of other ways. Monkfish tends to be quite expensive when compared to many other types of fish though so if you want to substitute another kind of fish in the following recipe, that is fine. Baking the monkfish crisps the top nicely but if you prefer your fish very soft, just add it to the cream sauce and poach it in there.
The sauce contains saffron, white wine, cream, butter and more, for a luxurious flavor and consistency. The monkfish is garnished with watercress and served with potatoes and spinach. You might prefer to serve it with boiled rice which is also good, or change the spinach for asparagus or another vegetable. Use your imagination and cook whichever side dishes you fancy; the potatoes and spinach are merely a suggestion.
The capers in the sauce cut through the creaminess a bit, adding a sharp saltiness which makes a lovely contrast. Some sauces for fish are lemon and caper-based, which gives them a sharp finish, so contrasting the soft creaminess with the astringent caper flavor gives an extra dimension to this mouthwatering sauce.
- 4 monkfish filets
- ½ cup heavy cream
- 1 glass dry white wine
- 1 teaspoon capers
- 2 finely chopped shallots
- 7 tablespoons butter
- Pinch of saffron
- 2 tablespoons chopped fresh parsley
- 2 chopped tomatoes
- Salt and black pepper, to taste
- Watercress, to garnish
- 4 portions cooked potatoes, to serve
- 4 portions cooked spinach, to serve
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons of the butter and brush it over the fish.
- Bake the monkfish for 10 minutes or until it is done.
- Sweat the shallots in 2 tablespoons of the butter.
- Stir in the parsley, capers, tomatoes, white wine, saffron, salt and pepper.
- Simmer this mixture for 2 minutes. Stir in the cream and let the sauce thicken.
- Stir in the remaining butter and season to taste.
- Serve the monkfish with the creamy sauce ladled over the top.
- Garnish with watercress and serve with potatoes and spinach.
This picture shows how delicious baked monkfish recipes can look. You can see that monkfish filets are thick and flaky. If you want the thick, flaky finish without the expense of monkfish, feel free to switch it for cod or another similar white fish. The flavor of the meal will be very similar and the creamy saffron sauce goes well with any white fish. You can see the roasted potatoes and spinach in the background in the photo and these make good side dishes, although you can use anything you like for a side dish. If you would prefer to serve asparagus and boiled rice, for example, go for it.
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