Roasted Monkfish on Mushroom Ragout

Makes 4
Prep 5 m
Cook 14 m
Roast 10 - 12 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 225 degrees F. Place fish on work surface. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust with Wondra flour.
  2. 2 of 5 Heat large skillet over medium-high heat. Add 1 tablespoon oil, tilting pan to coat. Add fish; cook until golden, 2 minutes. Turn fillets over; cook until golden, 2 to 3 minutes. Transfer fish to baking dish.
  3. 3 of 5 Roast fish in 225 degree F oven until cooked through, 10 to 12 minutes.
  4. 4 of 5 Meanwhile, add remaining tablespoon oil to skillet. Reduce heat to medium. Add mushrooms. Season with remaining 1/4 teaspoon salt and pepper. Cook until softened, 5 minutes. Add shallot; cook 1 minute. Pour in wine; cook 2 minutes. Add broth; heat through. Stir in parsley and thyme. Remove from heat.
  5. 5 of 5 Divide mushroom mixture among 4 shallow bowls. Top with monkfish. Garnish with thyme, if desired. Makes 4 servings.
Nutrition Information for Roasted Monkfish on Mushroom Ragout
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 47 mg chol., 581 mg sodium, 2 g fiber, 11 g Fat, total, 8 g carb., 32 g pro., 258 kcal cal.
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Printed from FamilyCircle.com 09/24/2018