Ingredients:-

• 1 lb Monkfish
• 4 small red potatoes, cut into cubes
• 1 cup dried mushrooms
• ½ cup dry white wine
• ½ tsp ground ginger
• 1 Tbsp soy sauce
• 3 Tbsp butter, melted
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 1-2 cloves garlic, minced

Method:-

• Heat oven to gas mark 9.

• Blanch potatoes in boiling water for 5 minutes. Drain.

• In a small bowl, soak mushrooms in wine for 20-25 minutes. Remove mushrooms discarding tough stems. Mix in ginger and soy sauce to wine. Set aside.

• Filleting the monkfish tail: cut away the thin membrane covering the outside of the fish; cut along one side of the central bone to remove the fillet; repeat on the other side to release the second fillet.

• In a large roasting pan, add butter. Mix in potatoes, mushrooms, onion, and garlic. Roast in oven for about 15 minutes.

• Season Monkfish with salt and pepper. Add fillets to roasting pan placing fillets over potato mixture.

• Pour wine mixture over fillets.

• Cover roasting pan and cook 12-15 minutes or until fish flakes easily with a fork.

Note:-

C.Mict08