Monkfish Roasted Like Lamb With Garlic And Fennel

Ingredients

• 1 large monkfish tail, about 2 to 2 1/2 pounds
• 3 cloves garlic, peeled
• 1 bulb fresh fennel, including feathery greens
• 6 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 1 cup fish stock
• ¼ cup mayonnaise
• 2 cloves minced garlic

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    479 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 39 grams protein; 115 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the oven to 350 degrees.
2. Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can’t get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
3. Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
4. Trim the base of the fennel and pull off the outer layer of the bulb if it’s stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
5. Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
6. Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
7. Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
8. Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
9. Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.

About 1 hour 10 minutes