Roasted Bone-in Monkfish with Sun Dried Tomatoes

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Servings: servings

Ingredients

  • 1 lb bone-in monkfish tail
  • 3 tbsp olive oil
  • 8-10 sun dried tomatoes chopped
  • 3 cloves garlic minced
  • 3 tbsp shallots minced
  • 1 tbsp tomato paste
  • 2 tbsp dry white wine
  • 1/2 cup flavorful chicken broth
  • salt and ground black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsps minced fresh parsley
  • 1 tsp lemon juice
  • 1 tbsp capers drained and rinsed and chopped
  • couple of pinches of crushed red pepper optional

Instructions

  • Preheat oven to 375
  • Look over monkfish for any leftover membrane, remove. Pat dry. Season with salt and pepper. Place fish in proper size baking dish. You can use aluminum foil to line pan to prevent mess. Set aside.
  • If the sun dried tomatoes are very hard and dry, soak them until they soften.
  • Heat olive oil in sauce pan. Add garlic and shallots. When the shallots become translucent add white wine and cook off.
  • Stir in chicken broth, lemon juice, tomato paste, capers, sun-dried tomatoes, and crushed red pepper. Cook down the sauce a bit. Stir in the butter. Spoon sauce over fish.
  • Bake for 25-35 minutes depending on the thickness and size of your monkfish. You can put under broiler for a minute or two to brown up the surface of the fish. Garnish with parsley.
Tried this recipe?Let us know how it was!
  • November 21st, 2024
  • 2 Comments

  1. What happens to the sun-dried tomatoes? It says soften then if they’re hard but the never instructs you on when to add them to the cooking.

    • Thank you for catching that! It has been remedied!

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