Roasted Monkfish With Herbed Vegetable Ragout Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds middle cut bone-in monkfish, skin removed, or filets
• 4 yellow baby squash
• 4 green baby squash
• Salt
• 2 yellow and 2 orange baby carrots, peeled, greens removed
• 4 spears asparagus, peeled, bottoms removed
• 1/2 cup haricots verts, tips removed
• 1/4 cup extra-virgin olive oil
• Pepper
• 2 ounces pancetta, diced fine
• 1/4 cup Sherry vinegar
• 1 teaspoon finely chopped Italian parsley
• 1 teaspoon finely chopped fresh thyme leaves
• 1/2 teaspoon finely chopped fresh marjoram
• 1/4 cup chicken stock