Best 3 Roasted Baby Monkfish With Bacon And Root Vegetables Recipes

Indulge in a culinary journey with our roasted baby monkfish recipe, a symphony of flavors that will tantalize your taste buds. This dish is a perfect blend of tender monkfish, crispy bacon, and a medley of roasted root vegetables, all harmoniously combined to create a hearty and satisfying meal. The baby monkfish, with its delicate texture and mild flavor, is expertly roasted, resulting in a succulent and flaky fish. Crispy bacon adds a smoky and savory touch, while the roasted root vegetables, such as carrots, parsnips, and potatoes, bring a delightful sweetness and earthy complexity. Accompanied by a zesty lemon-butter sauce, this roasted baby monkfish dish is a true masterpiece that will impress any seafood enthusiast.

In addition to the main recipe, we also provide variations for those who prefer a vegetarian or gluten-free option. Our vegetarian roasted root vegetables recipe offers a colorful and flavorful array of roasted vegetables, tossed with fresh herbs and a tangy balsamic glaze. For those with gluten sensitivities, our gluten-free roasted baby monkfish with bacon and root vegetables recipe uses gluten-free panko breadcrumbs and tamari sauce, ensuring that everyone can enjoy this delectable dish.

Whether you're a seasoned cook or a novice in the kitchen, our roasted baby monkfish recipe is easy to follow and guarantees a delicious and memorable meal. Gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

ROASTED MONKFISH WITH ROUILLE

Roasted Monkfish with Rouille image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup dry white wine
1/2 red bell pepper, stemmed, seeded, and roasted (see Note)
3 dashes Tabasco
1 medium potato, peeled, halved, and boiled until tender
6 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons fruity olive oil
1 teaspoon white vinegar
4 small white or red rose potatoes, unpeeled
1 tablespoon olive oil
1 medium onion, cut into 1 inch slices
2 cloves garlic, finely chopped
2 sprigs fresh rosemary
1 1/2 pounds monkfish tails, on the bone, skin and membranes removed
Salt and freshly ground black pepper

Steps:

To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.

STEAMED BABY VEGETABLES

Steamed Baby Vegetables image

Provided by Food Network

Categories side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 cup miniature pattypan squash, trimmed
1 cup miniature zucchini, trimmed
1 cup miniature carrots, trimmed

Steps:

Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

MONKFISH ROASTED WITH HERBS AND OLIVES

Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

Tips:

When choosing baby monkfish, look for firm, plump fish with bright, clear eyes.
To easily remove the monkfish liver, make a small incision along the belly of the fish and gently pull it out.
If you don't have a roasting pan, you can use a large baking sheet lined with parchment paper.
To prevent the vegetables from burning, toss them in olive oil and season them with salt and pepper before roasting.
If you want a crispy bacon, cook it until it is well-browned and slightly charred.
To make sure the monkfish is cooked through, insert a meat thermometer into the thickest part of the fish. The internal temperature should read 145 degrees Fahrenheit.

Conclusion:

Roasted baby monkfish with bacon and root vegetables is a delicious and flavorful dish that is perfect for a special occasion. The monkfish is tender and flaky, the bacon adds a smoky flavor, and the root vegetables are roasted to perfection. This dish is sure to impress your guests!