Monkfish with a Fresh Tomato and Thyme Broth
Serves: 6
INGREDIENTS
600g fresh monkfish or other firm-fleshed fish, eg, blue cod, in large pieces
1 tablespoon olive oil
1 tablespoon butter
3 shallots, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 lemon
500g ripe firm tomatoes, seeded and finely diced (best done by hand)
METHOD
Preheat oven to 180ºC. Line a shallow pan with buttered baking paper.
Season the fish with sea salt and freshly ground pepper and place in the pan. Roast for 15 minutes. At this point the fish should still be quite rare.
When cool enough to handle, cut the fish into serving size portions. Set aside.
In a wide skillet, heat the oil and butter over a gentle heat.
Add the shallots and garlic and sauté, without browning, until soft.
Increase the heat, pour in the wine, and boil briskly for 2 to 3 minutes. Turn down the heat and add the fish to the pan, turning gently to coat with the sauce.
Season with salt and pepper.
Add the thyme leaves. Then, using a zesting tool, add the zest of the lemon straight into the pan along with the diced tomatoes.
Cook, uncovered, for just a minute to heat the tomatoes through so the sauce retains a very fresh tomato taste.
Taste for seasoning. Serve immediately, garnished with a few thyme sprigs. Serves 6
Wine Match: Fromm La Strada 2002 Chardonnay.
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