Oven Roasted Monkfish with Creamed Cabbage and Balsamico

"Slices of firm-fleshed monkfish are served over a creamy cabbage mixture."

Servings:4

INGREDIENTS:
6 ounces pancetta, cut into 1/2- inch pieces
1/4 cup olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
3 tablespoons white wine
1/2 head green cabbage, thinly sliced
1 cup heavy cream
salt and pepper
4 (8 ounce) fillets of monkfish
3 tablespoons butter
1/2 cup aged balsamic vinegar

DIRECTIONS:
Preheat the oven to 200 degrees C/425 degrees F.
Place a small non-stick saute pan over medium heat.
Add pancetta and cook until brown. Set aside.
Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons
olive oil.
Add the onions and sweat until soft, about 5 minutes.
Add the garlic and continue to sweat for 1-2 minutes.
Add the cabbage and the white wine and cook for 5 minutes.
Add the cream and simmer for 15-20 minutes. Season with salt and pepper and
keep warm.
Lightly season the monkfish with salt.
Place a non- stick, ovenproof saute pan over high heat. Add remaining olive
oil.
Brown the monkfish on all sides. Place in the oven for 8-12 minutes.
Remove pan from oven and place over medium heat.
Add the butter and cook until butter begins to brown.
Remove the pan from the heat and baste the monkfish with the brown butter.
Remove the fish and allow to rest for 3-4 minutes before slicing.
Place the cabbage on 4 serving plates and divide the slices of fish
accordingly.
Drizzle with the aged balsamic vinegar.