Roasted Monkfish

• 2 pounds monkfish on the bone, head and skin removed
• Salt and freshly ground pepper to taste
• 1/2 cup olive oil
• 1 carrot, cut in 1/4-inch cubes
• 1 onion, coarsely chopped
• 5 cloves garlic, unpeeled
• 1 cup dry white wine
• 1/2 cup fish broth (see recipe)

1. Preheat oven to 425 degrees.
2. Season fish with salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large nonstick skillet.
4. Over high heat, cook one side of the fish until golden brown, about 1 minute.
5. Turn, and brown the second side.
6. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
7. Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil.
8. Roast for 5 minutes.
9. Remove the fish to a serving platter and keep warm.
10. Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half.
11. Stir in the remaining olive oil to bind the sauce.
12. Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

monkfish, salt, olive oil, carrot, onion, garlic, white wine, fish broth

Taken from cooking.nytimes.com/recipes/6005 (may not work)