Roasted Monkfish With Romesco Sauce (And Baby Leeks)

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
918
FAT
137%
CHOL
78%
SOD
27%

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Ingredients for 2 servings

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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