ROASTED MONKFISH WITH FENNEL-SAFFRON COMPOTE
Categories Fish Marinate Roast Dinner Seafood Saffron Fennel Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
- Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.
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Imran Ali110
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the fish and the compote. I will definitely be making this again.
Jiya Chy
[email protected]I'm not a fan of fish, but I really enjoyed this recipe. The fennel and saffron compote was amazing. It had the perfect blend of flavors.
KHADIJAH OLADEJO
[email protected]This was my first time cooking monkfish and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Jason Waulter
[email protected]I'm not a huge fan of fennel, but I really enjoyed the flavor of the compote in this recipe. It was a great way to balance out the richness of the fish.
ahmed sabban
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the fish and the compote. The saffron added a really nice touch of flavor.
Dorene Steinmetz
[email protected]I followed the recipe exactly and the results were perfect. The fish was cooked through but still moist, and the compote was flavorful and tangy. I served it with roasted vegetables and it was a delicious and healthy meal.
Sarhad Naveed
[email protected]This recipe was a bit more challenging than I expected, but it was worth it. The fish and compote were both delicious and I was really impressed with the results.
Coffe Bear
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The monkfish was cooked perfectly and the compote was delicious. I would definitely make this again.
Sarah Loveless
[email protected]This is one of my favorite fish recipes. The monkfish is always cooked perfectly and the compote is so flavorful. I always get compliments when I make this dish.
KGK
[email protected]I love the combination of flavors in this dish. The roasted monkfish is perfectly complemented by the fennel and saffron compote. It's a great recipe for a special occasion or a weeknight dinner.
AFAQ BAHTTI
[email protected]I served this dish with a side of roasted potatoes and asparagus. It was a delicious and elegant meal that was perfect for a special occasion.
Roton kumar
[email protected]I didn't have any saffron on hand so I used turmeric instead. It worked out well and the compote still had a lovely golden color.
Kelechi Ugorji
[email protected]I doubled the recipe to serve a larger group and it worked out great. The fish and compote were both easy to scale up and the results were just as good as when I made it for a smaller group.
Thabang Mokwena
[email protected]I made this recipe exactly as written and it was perfect. The fish was cooked through but still moist, and the compote was flavorful and tangy. I served it with roasted vegetables and it was a delicious and healthy meal.
Bullet Nasim
[email protected]I'm not a huge fan of fennel, but I really enjoyed the flavor of the compote in this recipe. It was a great way to balance out the richness of the fish.
Mukalazi Frank
[email protected]This was my first time cooking monkfish and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Nadhra M C Lutaaya
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the fish and the compote. The saffron added a really nice touch of flavor.
Mlando Mngadi
[email protected]Roasted monkfish with fennel and saffron compote was a delightful dish. The fish was cooked perfectly, with a crispy skin and tender, flaky flesh. The compote was flavorful and aromatic, with a lovely balance of sweetness and acidity. Overall, this w