Roasted Monkfish

This was inspired by a recent Bittman post, though I've been wanting to make monkfish for some time. Often called the poor man's lobster, it's a firm white fish with a delicate flavor that stands up well to sauces. My mom poaches monkfish in a vegetable mirepoix that's then pureed into a thick carroty bed for monkfish fillets. Fillets are hard to find; here I use tails, which are easier to find and very easy to work with.

You'll need (serves 2):

1 monkfish tail, bone-in

salt, pepper

Aleppo pepper (you can use sweet paprika if you can't find Aleppo pepper)

good olive oil

Preheat the oven to 475. Rub the monkfish with salt, pepper and Aleppo pepper. Coat with olive oil. Pour a little oil into a baking dish and heat it in the oven. When the oil is hot, add the monkfish. Cook about 15 minutes, until warm in the center (use a skewer to test it).

we ate the fish with beans & kale