Roasted Monkfish, a Dish to Fool Lobster Lovers

I love the French term for whole monkfish tail, gigot de mer, which means leg of lamb of the sea. It’s an apt description for this meaty fish, which has a texture more akin to lobster than to flaky white-fleshed fish, and a shape that is somewhat reminiscent of a leg of lamb.

Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?

After a preliminary roasting of the eggplant, the ratatouille simmers on top of the stove. (Roasting the eggplant reduces its thirst for copious amounts of olive oil.) The fish, meanwhile, is doused with white wine and olive oil and begins its oven roast. After 20 minutes, I pour off the wine, transfer the ratatouille to the baking dish, set the fish on top, then return it to the oven until the fish is done. The result is a robust Mediterranean main course served right from the baking dish.

I found wild-caught domestic monkfish, on the bone, at my local Korean supermarket, and had the fishmonger skin it for me. Because monkfish doesn’t flake, the best way to tell that it is done is to look at the bone. It should pop out from the flesh, which should be opaque. To serve, just carve the flesh away from the bone.

Recipe: Monkfish à la Provençale