Leg of Monkfish with Confit Garlic

Ingredients:

1 leg of monkfish, deboned and trimmed (around 1 kg)
10 cloves garlic, peeled
500ml Olive oil
2 sprigs thyme
2 bay leaves
Salt and black pepper

Instructions:

For the confit garlic, place the peeled cloves in a small saucepan with enough olive oil to cover them. Add the thyme and bay leaves and place over a gentle heat for about 20-30 minutes, or until the garlic is soft and tender. Remove the garlic from the oil and set aside.
Preheat the oven to 180C.
Season the monkfish with salt and black pepper.
In a pan, heat a tablespoon of olive oil until hot, then add the monkfish and sear on all sides for a couple of minutes until golden brown.
Transfer the monkfish to a baking tray and place it in the oven for around 15 minutes or until the fish is cooked through.
To serve, spoon some of the confit garlic cloves over the monkfish and drizzle with some of the infused oil. Serve with your choice of sides.

Verdict:

This Leg of Monkfish with Confit Garlic is an elegant and flavorful dish that will impress your guests. The confit garlic adds a subtle sweetness that complements the mild flavor of monkfish, making it an excellent pairing. The garlic-infused oil is also a lovely addition that adds depth to the dish.

Serving suggestions:

This dish pairs well with a simple side salad or roasted vegetables. You can also serve it with a side of creamy polenta or mashed potatoes for a more filling meal. Don’t forget to top the monkfish with some of the confit garlic cloves and drizzle it with some of the infused oil to enhance the flavors of the dish.