Roasted Monkfish Tails with Fava Beans, Winter Savory, and Tomatoes
2 pounds fava beans, shelled
1/2 cup all-purpose flour
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon minced fresh winter savory, plus 1 sprig
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 monkfish tails, each about 1/3 to 1/2 pound
1 tablespoon extra-virgin olive oil
2 cups dry white wine
4 ripe tomatoes, peeled, seeded, and coarsely chopped
Preheat an oven to 450°F.
Bring a saucepan half full of water to a boil. Plunge in the fava beans, leave for 30 seconds, then drain. Let cool until they can be handled, then, with the tip of a knife, slit the skin of each bean along the seamlike edge and slip it off. You should have a little over 1 cup of beans. Set aside.
In a bowl, combine the flour, garlic, thyme, minced winter savory, salt, and pepper. Mix well and coat the fish with the mixture.
Oil the bottom of a shallow roasting pan with the olive oil and add the fish. Roast for 5 minutes, then add 1 cup of the white wine, the fava beans, and half of the tomatoes. Roast the fish, turning it once or twice in the sauce, until it is opaque and tender throughout, about 20 minutes.
Remove the fish to a platter and cover loosely with aluminum foil. Put the roasting pan on the stove top over high heat and add the remaining 1 cup white wine and the remaining tomatoes. Cook, stirring to scrape tip any bits clinging to the bottom of the pan. Bring to a boil and cook until the liquid is reduced by half, 2 to 3 minutes.
Pour the sauce over the fish and garnish with the winter savory sprig. Serve immediately
SERVES 4