Roasted Monkfish Osso Bucco with Fontina and Tomato Risotto

Roasted Monkfish Osso Bucco with Fontina and Tomato Risotto

prep time

minutes
cook time

minute
servings
6

Ingredients



















Cooking Instructions

For monkfish and broth:


1

In large sauté pan over medium heat, add olive oil. Sauté Monkfish until golden brown. Roast in oven at 500°F for 6 to 8 minutes. Remove fish to platter. Keep warm. Deglaze pan with wine. Add shallots, garlic, fish stock and cream. Add salt and pepper. Set aside.


For risotto:


1

In pan over medium heat, add olive oil. Sauté shallots and oven-dried tomatoes several minutes. Stir in rice and fish stock. Add fontina. Season with salt and pepper.


2

To Serve: Divide risotto among plates. Arrange fish and sauce overlapping risotto. Garnish with oven-dried tomatoes and dill.


Ingredients



















Cooking Instructions

For monkfish and broth:


1

In large sauté pan over medium heat, add olive oil. Sauté Monkfish until golden brown. Roast in oven at 500°F for 6 to 8 minutes. Remove fish to platter. Keep warm. Deglaze pan with wine. Add shallots, garlic, fish stock and cream. Add salt and pepper. Set aside.


For risotto:


1

In pan over medium heat, add olive oil. Sauté shallots and oven-dried tomatoes several minutes. Stir in rice and fish stock. Add fontina. Season with salt and pepper.


2

To Serve: Divide risotto among plates. Arrange fish and sauce overlapping risotto. Garnish with oven-dried tomatoes and dill.


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