Gigot de Mer (Whole Roast Monkfish)

Gigot de Mer (Whole Roast Monkfish)

3 reviews, 5 star(s). 100% would make again

Ready in 1 hour

Very different and very delicious.

Ingredients

18 ounces monkfish
6 thin slices prosciutto; (enough to cover the fish)
2 tablespoons olive oil
1 1/2 cups sliced mushrooms; (about 8 oz.)
2 cloves Garlic; crushed
1 cup Dry white wine
2 pounds tomatoes; peeled, seeded and chopped
2 tablespoons Sour cream
2 tablespoons chopped fresh basil

Original recipe makes 4

Servings  

Preparation

Preheat the oven to 425F. Lay the prosciutto on a flat surface with the slices slightly overlapping. Put the fish on top and wrap it in the prosciutto with the ends overlapping. Turn it over and set aside.

Heat the oil in a large skillet. Add the mushrooms and a pinch of salt and cook until browned, 3-5 minutes. Stir in the garlic, then add the wine, and cook over high heat for 1 minute. Stir in the tomatoes, salt lightly and simmer gently for 10 or 15 minutes until thickened.

Pour the sauce into a baking dish large enough to hold the fish. Set the fish on top and roast for 15 minutes. Lower the temperature to 400F and roast for 30 minutes more. Remove from the oven and put the fish on a plate. Stir the sour cream and basil into the tomatoes. Set the fish on top and serve.

Notes

The original recipe said to simmer the sauce for only 5 minutes, but we found it too watery. I think doing it for 10 or 15 would improve things.

Verified by stevemur
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Reviews

Comment or review

Fantastic recipe for Monkfish! The flavors are great, and I also use the sauce with pasta.
DJTango 3y ago

Great recipe! Sauce compliments the monkfish excellently and easy to make.
mike_ast 4y ago

The original recipe said to simmer the sauce for only 5 minutes, but we found it too watery. I think doing it for 10 or 15 would improve things. [I posted this recipe.]
susanjm 10y ago

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