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Roasted Monkfish With Romesco Sauce

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Roasted Monkfish With Romesco Sauce

Ingredients

  • 2 monkfish tail fillets (about a pound)–ask your fishmonger to give you enough for 2 people
  • 2 tablespoons of canola oil
  • salt (both kosher and sea salt)
  • 2 tablespoons of unsalted butter + 4 tablespoons for the leeks
  • 2 garlic cloves, smashed, skin on
  • 3 fresh rosemary springs
  • warm romesco sauce
  • 12 baby leeks
  • 3 tablespoons of chicken stock or broth
  • extra virgin olive oil
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