Butter Roasted Monkfish Tail Recipe
littleneck clams, sherry sauce, romesco, cookstown new potatoes
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
- 2
Clean the Clams
Rinse the littleneck clams under cold water and scrub the shells to remove any sand or grit. Set aside.
Cooking
- 3
Roast the Monkfish
Preheat the oven to 400°F (200°C). In a large oven-safe skillet, melt the butter over medium heat. Season the monkfish tail with salt and black pepper. Sear the monkfish in the skillet for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 4
Cook the Clams
While the monkfish is roasting, in a separate pot, add the cleaned clams and sherry. Cover and steam for about 5-7 minutes until the clams have opened. Discard any clams that remain closed.
- 5
Combine and Serve
Once the monkfish is done, remove it from the oven and let it rest for a few minutes. Serve the monkfish tail with the steamed clams, spoon some romesco sauce over the top, and serve alongside the cooked new potatoes. Garnish with fresh parsley and minced garlic if desired.
