ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH

Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash image

Yield Makes 4 servings

Number Of Ingredients 18

Sauce:
20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
Fish:
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)

Steps:

For sauce:
Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.