Angela's Italian Recipe for Roasted Monkfish with Cauliflower and Lentils

Roasted Monkfish with Cauliflower and Lentils
(Rana Pescatrice al Forno con Cavolfiore e Lenticchie)


Ingredients:

For the Sauce:
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water

For the Lentils and Cauliflower:
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup lentils
3/4 teaspoon curry powder
3/4 teaspoon paprika
2 and 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 and 1/2 cups small cauliflower florets (from about one 22-ounce head)

For the Gremolata:
1/3 cup chopped fresh Italian parsley
1 and 1/2 tablespoons grated lemon peel

For the Monkfish:
Four 6-ounce monkfish fillets (each about 1-inch thick), skin removed
1 tablespoon extra virgin olive oil

Directions:

Prepare the Sauce:
Bring first 4 ingredients to boil in medium saucepan.

Reduce heat, cover, and simmer until cauliflower is very tender, about 16-18 minutes.

Cool slightly.

Transfer mixture to blender; add 3 tablespoons water and puree until smooth.

Season with salt and pepper.

Prepare the Lentils and Cauliflower:
Heat olive oil in medium saucepan over medium heat.

Add onion, carrots, and celery; saute until soft, about 8 minutes.

Add lentils, curry, and paprika; stir 1 minute.

Add 2 and 1/2 cups water; bring to boil.

Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Uncover; stir until liquid is absorbed, about 5 minutes.

Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes.

Add cauliflower; saute until beginning to brown, about 5 minutes.

Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer.

Stir in lentil mixture.

Season with salt and pepper.

Prepare the Gremolata:
Mix parsley and lemon peel in bowl.

Season with salt and pepper.

Prepare the Monkfish:
Sprinkle monkfish with salt and pepper.

Heat olive oil in large nonstick skillet over medium-high heat.

Add fish; saute until just opaque in center, about 6 minutes per side.

Divide sauce among 4 plates.

Spoon lentil mixture alongside.

Place fish atop lentils; sprinkle with gremolata. Serves 4.