Monkfish in Saffron and Lemon Sauce

Monkfish in saffron and lemon sauce is an elegant and flavorful dish. Monkfish, also known as anglerfish tail, is a fish with delicate flavors that pairs well with the aromatic notes of saffron and the freshness of lemon. Here’s how you can prepare it.

Ingredients

• 4 monkfish fillets of about 150-200 g each
• 1 sachet of saffron powder or a few stigmas
• The juice of 1 lemon
• 200 ml of cooking cream
• 1 glass of dry white wine
• 1 tablespoon of extra virgin olive oil
• 2 garlic cloves
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Preparation

1. In a large wide pan, heat the extra virgin olive oil and add the whole garlic cloves, letting them brown without burning them.

2. Add the monkfish pieces to the pan and sear them over high heat for a few minutes on each side, until golden. Season with salt and pepper to your liking.

3. Deglaze with the white wine and let the alcohol evaporate over medium heat. At this point, remove the garlic cloves if you prefer a milder flavor.

4. Dissolve the saffron in a bit of hot water or directly in the lemon juice to intensify its color and aroma, then add it to the pan with the monkfish.

5. Pour in the cooking cream and the lemon juice, mix well and let cook for another 10 minutes, until the sauce has slightly reduced and thickened.

6. Check the cooking of the monkfish and adjust salt and pepper if necessary.

7. Serve the monkfish pieces hot, coated with their saffron and lemon sauce, and garnish with a bit of fresh chopped parsley to add a touch of color and freshness.

Curiosities

Monkfish is often called the “poor man’s crab” because, despite its uninviting appearance, it has white and lean meat that recalls the texture and flavor of crab. The fact that the fish is almost boneless, in addition to making preparation and consumption more convenient, also makes it an excellent choice for elegant lunches and dinners.