Roasted Monkfish with Tomato, Mushroom, and Cream Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup olive oil, divided 2 pounds plum tomatoes, seeded, chopped 2 garlic cloves, chopped, divided
1 tablespoon chopped fresh parsley, divided 1 pound mushrooms, quartered 3 3/4 to 1 pound monkfish fillets, outer membrane trimmed
1/2 cup water 1/2 cup whipping cream thinly ssliced fresh basil



1 Heat 1/4 cup oil in large skillet over medium-high heat. Add tomatoes; cook until reduced to thick puree, stirring often about 10 minutes. Mix in half of garlic and half of parsley. Season with salt and pepper.
2 Heat 1/4 cup oil in another large skillet over medium-high heat. Add mushrooms; saute until brown, about 7 minutes. Mix in remaining garlic and parsley; saute 1 minute. Season with salt and pepper.
3 Preheat oven to 425 F. Place fish in 13x9x2-inch baking dish. Brush 1/4 cup oil over; sprinkle with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350 F. Pour 1/2 cup water over fish; roast until fish is almost opaque in center, about 20 minutes longer. Spoon off most juices. Spoon tomatoes and mushrooms over fish; pour cream over. Roast until heated through, about 10 minutes. Garnish with sliced basil and serve.

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