Roasted Monkfish
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Monkfish was a one time called the "poor man's lobster." It has a firm white flesh and not too many bones.
INGREDIENTS
1/2 pound total monkfish fillets, rinsed and dried on paper towels
1/2 pound sliced pancetta, unrolled
1 tablespoon olive oil
3 tablespoons butter
1 onion, peeled and thinly sliced
2 pounds washed spinach
1/2 lemon
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepperPreheat oven to 375 degrees.
Spread the pancetta slices out in an overlapping line. Set the fillets head to tail on top of the pancetta to form a cylinder. Bring the pancetta up around them and tie up the package together with string, like a roast of meat.
Add the oil to a roasting pan. Sprinkle the fish with salt and pepper and place in the pan. Place in the oven and roast for 25 to 30 minutes.
While the fish is roasting, heat the butter in a large sauté pan set over medium heat. Add the onion to the butter, season with salt and pepper and cook until soft.
Remove the stems from the spinach. Add the leaves to the onion and toss until wilted - about 1 to 2 minutes. Squeeze the lemon half over the spinach, sprinkle with nutmeg and toss. Taste and add more salt and pepper, if needed. Set aside.
To check for doneness in the roast; insert a metal skewer into the center of the roast. Leave for 30 seconds then pull it out and touch your wrist. It will be very hot, if it is cool or warm, the roast is not done. When the roast is done, transfer to a carving board.
Put the spinach into the roasting pan and return it to the oven to reheat, while you carve the fish.
Carve the roast into thick slices, discarding the string. Remove spinach from the oven. Place the fish slices on a serving tray, pile the spinach around them and serve.
Makes 4 servings