Braised Monkfish with Navy Beans, Pearl Onions and Red Wine Sauce.
Olive Oil – 2 Tbsp
Butter – 1/4 Cup
Salt & Freshly Ground Pepper
Monkfish Tails Trimmed
Pearl Onions – 14oz
Crushed Garlic – 4 Cloves
Thyme – 4 Large Sprigs
Dark Red Wine – 1 Bottle
Quart Chicken Stock – 1
Navy Beans Soaked Overnight – 1/2 Lb.
Preheat the oven to 350°F
Heat a large casserole dish over medium heat and add the olive oil and butter.
Season the monkfish, add to the dish and cook for about 1 minute on all sides to seal.
Remove the fish with a slotted spoon and keep warm.
Add the pearl onions, garlic and thyme and brown for a few minutes. Pour in the red wine and chicken stock. Drain the navy beans and add to the casserole.
Cover and cook in the preheated oven for about 1 hour or until the beans are tender.
Add the monkfish, cover and return to the oven for a further 10 minutes. Season to taste and serve immediately.
- The recipe serves 4 people.