STEAMED MONKFISH MEDALLIONS WITH LENTILS AND VEGETABLES INGREDIENTS
For the Lentils:
1 cup dry green lentils (or any variety) 2 cups water
For the Vegetables: Any vegetables will do
1/3 cup sweet potatoes, peeled and cut into 1-inch cubes 1/3 cup red bell pepper, seeded and cut into 1-inch cubes 1/4 cup red onion, peeled and minced
1/3 cup cherry tomatoes
For the Fish:
1/2 lb Chatham Harvesters monkfish medallions 1 cup white wine , water or vegetable broth
2 tablespoons chopped tarragon (optional)
Salt and pepper, to taste
Juice of 1/2 lemon
DIRECTIONS
Cook the Lentils:
1. Rinse the lentils thoroughly.
2. Place them in a pot with 2 cups of water.
3. Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until tender.
Prepare the Dish:
1. Preheat the oven to 450°F.
2. Arrange the sweet potatoes, red bell pepper, red onion, and cherry tomatoes in a 13×9-inch baking dish.
3. Pour the wine (or vegetable broth) over the vegetables.
4. Season the skate wings with salt and pepper, then place them on top of the vegetables.
5. Squeeze the juice of half a lemon over the fish.
6. Cover the dish tightly with foil and bake for 15 minutes.
Serve:
1. Remove from the oven and carefully uncover.
2. Plate the cooked lentils as a base, place the steamed fish on top, and arrange the vegetables on the side.
3. Drizzle with additional lemon juice and garnish with fresh herbs.