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Ingredients

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Directions

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  • Heat oven to 225 degrees F. Place fish on work surface. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust with Wondra flour.

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  • Heat large skillet over medium-high heat. Add 1 tablespoon oil, tilting pan to coat. Add fish; cook until golden, 2 minutes. Turn fillets over; cook until golden, 2 to 3 minutes. Transfer fish to baking dish.

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  • Roast fish in 225 degree F oven until cooked through, 10 to 12 minutes.

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  • Meanwhile, add remaining tablespoon oil to skillet. Reduce heat to medium. Add mushrooms. Season with remaining 1/4 teaspoon salt and pepper. Cook until softened, 5 minutes. Add shallot; cook 1 minute. Pour in wine; cook 2 minutes. Add broth; heat through. Stir in parsley and thyme. Remove from heat.

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  • Divide mushroom mixture among 4 shallow bowls. Top with monkfish. Garnish with thyme, if desired. Makes 4 servings.

Nutrition Facts

258 calories; 11 g total fat; 2 g saturated fat; 47 mg cholesterol; 581 mg sodium. 8 g carbohydrates; 2 g fiber; 32 g protein;

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