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Roasted Monkfish with Romesco Sauce (and baby leeks)
TURNTABLE KITCHEN11Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 monkfish (tail fillets, about a pound–ask your fishmonger to give you enough for 2 people)
- 2 Tbsp. canola oil
- salt (both kosher and sea salt)
- 2 Tbsp. unsalted butter
- 4 Tbsp. leeks
- 2 garlic cloves (smashed, skin on)
- 3 fresh rosemary (springs)
- Romesco sauce (warm)
- 12 leeks (baby)
- 3 Tbsp. chicken stock (or broth)
- extra-virgin olive oil
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