Best Monkfish with Almonds, Sweet Red Peppers & Saffron

Directions

Preheat the oven to 350℉ (180℃).

Bake the fish in a buttered baking pan for 15 minutes. Let cool.

Cut into medallions and set aside. Reserve the baking juice.

Heat the oil in a large skillet, add the garlic and peppers, and sauté over low heat for 20 minutes, stirring occasionally.

Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper.

Cook over medium heat for 5 minutes.

Transfer to a blender or food processor and puree.

Return the sauce to the skillet, add the fish medallions, and heat through.

Serve immediately, with sliced almonds sprinkled on top.