Name: Roasted Monkfish, Fennel, and Chestnut Tagine
Yield: Makes 6 servings
Ingredients: 2 large fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise; 1/2 teaspoon olive oil; 3/4 stick (6 tablespoons) unsalted butter; 1 1/2 roasted, shelled, and skinned chestnuts (1 lb in shell or 11 oz bottled whole); 6 unsprayed fresh fig leaves (optional); 6 (1-inch-thick) monkfish steaks (6 oz each); 1 cup white bordelaise sauce

Roasted Monkfish, Fennel, and Chestnut TagineJohn Kernick

Active time: 1 hr Start to finish: 2 hr

Though fig leaves keep the fish moist and make for a great presentation, it's also delicious without them. (Note that fig leaves are not edible.)

Cooks' note:

Chestnut mixture can be cooked 6 hours ahead, cooled completely, and chilled, covered. Reheat over low heat, stirring, before proceeding.

Recipe notes

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