Monkfish, sometimes called “poor man’s lobster,” is deliciously meaty. If you can’t find it, substitute grouper, swordfish, halibut, or tuna. Greens sautéed with garlic or a green salad would make a nice accompaniment.
Ingredients
- Extra virgin olive oil
- 1 1/2 pounds monkfish fillets
- 1 cup cherry tomatoes
- 1/2 cup brined Castelvetrano olives, pitted
- 1 lemon, cut into 6 wedges
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 4 sprigs fresh thyme
- Chopped fresh flat-leaf parsley, for garnish
Directions
Step 1
Drizzle a bit of olive oil in the bottom of a shallow
baking dish large enough to hold the fish. Arrange the fish in the dish, then surround it with the tomatoes and olives. Drizzle additional olive oil over all, then squeeze the lemon wedges over the fish to release their juice. (Put the rinds into the baking dish, too.) Season the fish with salt and pepper, then top with the thyme sprigs. Cover and refrigerate for 30 minutes. (Don’t marinate longer, or the lemon juice will begin to “cook” the fish.)
Step 2
Heat the oven to 425°F. Uncover the fish and place in the oven. Roast the fish until it is cooked through and the tomatoes have begun to break down, about 20 minutes, depending on the thickness of the fish. Transfer the monkfish, tomatoes, and olives to a platter. Discard the lemon rinds and thyme sprigs (the stems are too tough to eat). Stir the juices and pour over the fish. Serve immediately.
Serves 4