Ingredients
1tbspcooking oil
1lbmushrooms
4scallions
3clovesgarlic
½tspsalt
½tspfresh ground black pepper
2lbsmonkfish fillets
¼cupheavy cream
Preparation
Heat the oven to 450 degrees F. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook for about 3 minutes until starting to brown.
Add the scallion bulbs, garlic, and ¼ teaspoon each of the salt and pepper. Cook for about 4 minutes until the scallions start to soften.
Sprinkle the fish with the remaining salt and pepper. Put the fish on top of the mushrooms and scallions and transfer the pot to the oven. Roast for 10 minutes for ¾-inch-thick fillets until the fish is just done.
Remove the monkfish from the pot and put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer and continue simmering the sauce for 1 to 2 minutes until it starts to thicken.
Serve the fish topped with the sauce.
