ROASTED MONKFISH WITH TOMATO, MUSHROOM, AND CREAM SAUCE

ROASTED MONKFISH WITH TOMATO, MUSHROOM, AND CREAM SAUCE image

Yield 8

Number Of Ingredients 9

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3/4 cup olive oil, divided
2 pounds plum tomatoes, seeded, chopped
2 garlic cloves, chopped, divided
1 tablespoon chopped fresh parsley, divided
1 pound mushrooms, quartered
3 3/4- to 1-pound monkfish fillets, outer membrane trimmed
1/2 cup water
1/2 cup whipping cream
Thinly sliced fresh basil

Steps:

Heat 1/4 cup oil in large skillet over medium-high heat. Add tomatoes; cook until reduced to thick puree, stirring often, about 10 minutes. Mix in half of garlic and half of parsley. Season with salt and pepper. Heat 1/4 cup oil in another large skillet over medium-high heat. Add mushrooms; saute until brown, about 7 minutes. Mix in remaining garlic and parsley; saute 1 minute. Season with salt and pepper. (Tomatoes and mushrooms can be made 2 hours ahead. Store at room temperature.) Preheat oven to 425F. Place fish in 13x9x2-inch baking dish. Brush 1/4 cup oil over; sprinkle with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350F. Pour 1/2 cup water over fish; roast until fish is opaque in center, about 20 minutes longer. Spoon off most juices. Spoon tomatoes and mushrooms over fish; pour cream over. Roast until heated through, about 10 minutes. Garnish with sliced basil and serve.