Roasted Monkfish, Fennel, and Chestnut Tagine

Name: Roasted Monkfish, Fennel, and Chestnut Tagine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise; 237 milliliters white bordelaise sauce; 1 teaspoons olive oil; 6 Tbsps 3/4 stick unsalted butter

Roasted Monkfish, Fennel, and Chestnut Tagine is a gluten free and vegetarian recipe with 6 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 12g of fat, and a total of 209 calories. A mixture of fennel bulbs, olive oil, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Fennel Bulb

Cooking Oil

Equipment you will use

Mandoline

Cut remaining fennel lengthwise into 1/3-inch-thick sticks.

Ingredients you will need

Fennel

Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat, stirring occasionally, until tender and edges are golden brown, about 7 minutes.

Ingredients you will need

Salt And Pepper

Butter

Fennel

Equipment you will use

Frying Pan

Transfer to a bowl with a slotted spoon, reserving skillet, and keep warm, covered.

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste. Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes.

Ingredients you will need

Salt And Pepper

Chestnuts

Butter

Equipment you will use

Frying Pan

Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm, covered.

Ingredients you will need

Fennel

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and cold water to stop cooking and drain well. Trim stems from leaves.

Ingredients you will need

Water

Figs

Ice

Equipment you will use

Bowl

Pat fish dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides. Sear fish in 2 batches, turning once, until golden brown, about 2 minutes, transferring to a plate.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf, smooth side down, on a work surface, then put a piece of fish in middle and drizzle with some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden toothpicks. Wrap remaining fish in same manner.

Ingredients you will need

Butter

Fish

Wrap

Figs

Equipment you will use

Toothpicks

Frying Pan

Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle of oven until fish is just cooked through, 12 to 15 minutes.

Ingredients you will need

Chestnuts

Fennel

Sauce