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Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower Recipe

Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower Recipe

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Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

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Ingredients

Count

Nutrition

958

Calories

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Ingredients:

Serving

4 1/2 cups small cauliflower florets (from about 1 22-oz head )
1 cup whipping cream
4 garlic cloves, chopped
1/8 tsp ground nutmeg
3 tbsp (or more) water
1 tbsp olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup french green lentils ( lentilles de puy)
3/4 tsp curry powder
3/4 tsp paprika
2 3/4 cups water, divided
2 tbsp (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about 1 22-oz head )
1/3 cup chopped fresh italian parsley
1 1/2 tbsp grated lemon peel
4 6- oz monkfish fillets (each about 1 inch thick), skin removed
1 tbsp olive oil

Directions:

For sauce: Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
For lentils and browned butter cauliflower: Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
For gremolata: Mix parsley and lemon peel in bowl. Season with salt and pepper.
For fish: Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
*Available at specialty foods stores and some supermarkets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	957.89 Kcal (4010 kJ)
Calories from fat	595.43 Kcal
		% Daily Value*
Total Fat	66.16g	102%
Cholesterol	197.28mg	66%
Sodium	172.79mg	7%
Potassium	2285.64mg	49%
Total Carbs	51.2g	17%
Sugars	9.29g	37%
Dietary Fiber	23g	92%
Protein	44.66g	89%
Vitamin C	166.8mg	278%
Vitamin A	0.7mg	24%
Iron	4.4mg	25%
Calcium	193.9mg	19%

Amount Per 100 g
Calories	111.76 Kcal (468 kJ)
Calories from fat	69.47 Kcal
		% Daily Value*
Total Fat	7.72g	102%
Cholesterol	23.02mg	66%
Sodium	20.16mg	7%
Potassium	266.67mg	49%
Total Carbs	5.97g	17%
Sugars	1.08g	37%
Dietary Fiber	2.68g	92%
Protein	5.21g	89%
Vitamin C	19.5mg	278%
Vitamin A	0.1mg	24%
Iron	0.5mg	25%
Calcium	22.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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