Roasted Monkfish with Potato Crisps
MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 40 MINUTES
1/4 cup salted butter
125 g chorizo sausage, diced
1 tbsp Canadian maple butter
32 cherry tomatoes
4 small cloves garlic, unpeeled
3 sprigs fresh thyme
1 tbsp olive oil
4 monkfish or thick cod fillets (125 g each) salt and pepper
Potato Crisps (recipe, this page)
Broccoli Pesto (recipe, this page)
In small saucepan, melt butter over very low heat; cook chorizo, stirring occasionally, for 15 minutes. Stir in maple butter. Remove pan from heat. Strain mixture, reserving butter and chorizo separately.
Preheat oven to 400°F. Line baking sheet with foil; grease foil and fold up edges. Place tomatoes, garlic and thyme on prepared baking sheet; drizzle with oil, stirring to coat well. Arrange mixture on one half of the baking sheet; bake for 5 minutes.
Meanwhile, season fish with salt and pepper. In large skillet, heat reserved chorizo butter over medium heat; cook fish for 1 minute on each side, basting with butter. Transfer fish to empty half of baking sheet; cook just until fish flakes and tomatoes begin to split, 5 to 7 minutes.
Serve fish with sprinkle of chorizo, roasted tomato mixture, Potato Crisps and Broccoli Pesto.
PER SERVING about 365 cal, 29 g pro, 23 g total fat (10 g sat. fat), 11 g carb (2 g dietary fibre, 8 g sugar), 10 mg chol, 500 mg sodium, 1.5 mg iron.
Potato Crisps Preheat oven to 400°F. Cut 2 yellow-fleshed potatoes (about 300 g) into 1/8-inch thick slices; divide into 4 portions. Line baking sheet with parchment paper. On parchment paper, draw four 5-inch diameter circles, about 1 inch apart. Flip paper over; arrange each portion of potatoes in a fan shape inside each circle. Brush potato slices with 2 tbsp oil; season with salt and pepper. Bake until potatoes are tender and golden brown, about 15 minutes (if needed, broil for few minutes). Makes 4 servings.
Broccoli Pesto In food processor, pulse 1 head of broccoli (cut into florets), 1 cup olive oil, 3 tbsp sunflower seeds, 3 tbsp Parmesan cheese, zest and juice of 1/2 lemon, and 1 tsp chopped garlic until puréed. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 1 month.) Makes 4 servings.