Monkfish with almonds, sweet red peppers and saffron - Astray Recipes
Preheat the oven to 350F. Bake the fish in a buttered baking pan for 15 minutes. Let cool. Cut into medallions and set aside. Reserve the baking juice. Heat the
Ingredients
- 2 pounds Monkfish, in large whole filets, skin and membranes removed
- 2 tablespoons Olive oil
- 3 larges Garlic cloves, minced
- 3 larges Red bell peppers, cored, seeded, cut into strips lengthwise
- ¾ cup Whole almonds, toasted
- ½ teaspoon Saffron threads
- ½ cup Dry white wine
- ½ cup Fish stock
- ½ teaspoon Salt
- ½ teaspoon White pepper, or to taste
- 1 Ounce sliced almonds, toasted, for garnish
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