Roasted Monkfish with Herbs, Endive-Clementine Salad

Ingredients:

• 1 lb monkfish fillet
• 1/4 cup chopped fresh herbs (rosemary, thyme, parsley)
• 1 garlic clove, finely chopped
• 1 lemon, juiced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 3 endives, sliced
• 2 clementines, peeled and segmented
• 1/4 cup walnuts, chopped
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the herbs, garlic, lemon juice, olive oil, salt, and pepper.
3. Rub the mixture over the monkfish fillet and place it on a baking sheet lined with parchment paper.
4. Bake for 15-18 minutes, or until the fish is cooked through and lightly browned.
5. In a large bowl, combine the endives, clementines, and walnuts.
6. In a small bowl, whisk together the red wine vinegar, honey, olive oil, salt, and pepper until emulsified.
7. Pour the dressing over the salad and toss to combine.
8. Serve the roasted monkfish alongside the endive-clementine salad.

Verdict:

This roasted monkfish with herbs and endive-clementine salad is a delicious and healthy way to enjoy a winter meal. The fragrant herbs and tangy lemon juice work perfectly with the tender monkfish, while the crisp endive, sweet clementines, and crunchy walnuts add a delightful contrast of flavors and textures to the salad.

Serving Suggestions:

This dish can be served with a side of roasted vegetables, such as Brussels sprouts or carrots, for a complete and satisfying meal. It pairs well with a glass of dry white wine, such as a Sauvignon Blanc or Pinot Grigio.