Oven baked monkfish tail with saffron sauce recipe, monkfish has meaty texture close to that of lobster with mild flavor, well complemented by the saffron sauce, a refined dish to share with friends.
Monkfish is among my favorite fish, I very much like its firm flesh, it makes it such a versatile fish to cook, it can be oven baked or cooked as a stew, paired with various sauces, tomato sauce, curry, etc. you name it.
Monkfish is a bit expensive for any day cooking I find, and therefore I usually make it when I have guests. The reason it is expensive is because it has a huge head and small body. It’s funny to think that such an ugly fish can be so delicious.
Here I was able to buy one loin of a large monkfish, truly a marvelous piece and I was lucky enough that my fishmonger didn’t weigh it with the backbone.
Another advantage of monkfish is that it has no bones, only a backbone. Cooked as whole, you can either serve it sliced like an osso buco or remove both loins and serve them sliced or whole depending on the size of your monkfish.
How did I make this monkfish tail with saffron sauce?
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1.5 pound (650 g.) monkfish tail, skinned
3 tomatoes, halved
3 garlic cloves
Salt and pepper to taste
1/2 tsp dried thyme
1/2 cup (120 ml) white wine
Some olive oil
1 tbsp. butter
1 tbsp. shallot, chopped
1/2 cup white wine
Salt and pepper to taste
1 pinch of saffron
1 pinch of turmeric
2/3 cup heavy cream
Pre-heat your oven to 400°F (200°C), into a casserole pan, drizzle 2 to 3 tbsp. olive oil, season monkfish with salt and pepper on both sides, arrange it into your pan, sprinkle with thyme, add 3 halved tomatoes, also season them with salt, pepper and thyme, scatter the garlic cloves
Into the oven for 30 minutes, after 15 minutes add the white wine
Meanwhile make the saffron sauce, into a saucepan, on medium/high heat, melt 1 tbsp. of butter, add the chopped shallot, cook until translucent, add the white wine, salt and pepper to taste, cook until reduced to half, add saffron and turmeric, add the heavy cream, bring to boil and cook for 1 minute, taste and adjust seasoning
Serve with rice and green beans or asparagus for example
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