Roasted Monkfish with Red Wine Dressing

Exciting! As monkfish is really expensive and I was cooking this dish on a normal Monday evening just to try this recipe, I opted for pangasius instead, knowing that monkfish is stronger in flavour and texture than pangasius is. Yet it was very, very nice. The red wine dressing was a bit of a surprise - I thought that I had bought a good wine, but when I opened the bottle, the wine had already turned sour! As I didn't have another red wine, and the sauce contains vinegar anyway, I decided to proceed with the spoiled wine, and lo and behold, the sauce actually turned out quite nicely, in spite of the wine. Definitely something to remember!

I made a few minor changes: I used only about half a shallot (looked like too much) and 1/4 tsp dried oregano (it's winter...). For the fish, I used only two pieces of fish for two portions, but still used a whole clove of garlic.

I liked the sauce so much that I then used the rest of the bottle to make more sauce, and froze it (though I forgot to add the vinegar and sugar, yet added half a shallot - I wish there was a way to attach post its to ice cube trays). I also froze the remainder of today's sauce, though I tried to remove the oil with a paper napkin as much as possible, as fat doesn't freeze well.

Served with Rösti, as suggested - just don't serve the fish on the Rösti as it'll loose all it's crispness.