Roasted Monkfish with Spinach and White Beans

Name: Roasted Monkfish with Spinach and White Beans
Yield: Portions: 12 Portion Size: 6–8 oz (180–240 g) Fish, 3 oz (90 g) Beans, 2 oz (60 g) Spinach
Ingredients: navy beans; cannellini beans; white kidney beans; white wine; spinach; olive oil; butter; salt; monkfish tails; garlic cloves; olive oil; butter; flour; white pepper

Preparation info

Portions:
12

Difficulty
Complex

Appears in

Professional Cooking

By Wayne Gisslen

Published 2014

About

Ingredients

U.S.	Metric	Ingredients
6–12

Fish course
Pescatarian

Method

Procedure

Cut the garlic cloves lengthwise into slivers.
Lard the monkfish with the garlic by making slits in the fish with the point of a paring knife and inserting the slivers in them.
Season the fish with salt and pepper. Dust the fish lightly with flour and shake off excess.
Heat the butter and oil in a sauté pan. Brown the mon