Roasted Monkfish with Spinach and White Beans



U.S. Metric Ingredients
6–12 6–12 Garlic cloves
12 12 Monkfish tails, boned, skinned, and trimmed, 6–8 oz (180–240 g) each
to taste to taste Salt
to taste to taste White pepper
as needed as needed Flour
3 oz 90 g Butter
3 fl oz 90 mL Olive oil
12 fl oz 360 mL White wine
2 lb 4 oz 1.1 kg Cooked white kidney beans, cannellini beans, or navy beans
to taste to taste Butter or olive oil
1 lb 8 oz 720 g Cooked spinach, buttered



  1. Cut the garlic cloves lengthwise into slivers.
  2. 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.
  3. Season the fish with salt and pepper. Dust the fish lightly with flour and shake off excess.
  4. Heat the butter and oil in a sauté pan. Brown the monkfish on all sides.
  5. Add the wine and transfer the pan to an oven heated to 400°F (200°C). Roast 4–5 minutes, or until the fish is cooked. (Note: The pan must not be too large, or too much liquid will evaporate.)
  6. Remove the fish from the pan and keep warm.
  7. Add the beans to the pan and set over moderate heat. Cook until the beans are hot and the liquid, if any, is reduced so that the beans are quite moist but without excess liquid. Adjust the seasonings. Add a Little butter or olive oil if desired.
  8. Spoon 3 oz (90 g) beans onto the center of each dinner plate and spread them out slightly.
  9. Place 2 oz (60 g) spinach in a small mound in the center of the beans.
  10. Cut each monkfish tail into 3 Pieces and arrange on or around the spinach.

Per serving: Calories, 450; Protein, 36 g; Fat, 18 g (36% cal.); Cholesterol, 65 mg; Carbohydrates, 30 g; Fiber, 11 g; Sodium, 135 mg.