Dr Oz: Sheet Pan Dinner Lemon Thyme Roasted Monkfish Recipe

Dr Oz: Lemon-Thyme Roasted Monkfish & Ratatouille Recipe

Eating “Trash Fish” or “Under-Loved Fish” is a great way to enjoy tasty seafood for a lower price. Dr Oz claims “trash fish” is the kind of seafood you should be buying but likely aren’t. However, once you learn more about it, you then have to learn how to cook it. Fortunately, Julia Collin Davison from America’s Test Kitchen was kind enough to join the show and share the only fish recipe you’ll ever need.  You read that correctly! Once you learn this recipe, you can literally cook ANY fish using it!

Dr Oz: Monkfish or Poor Man’s Lobster

On the show, Julia used monkfish, also known as “poor man’s lobster” but you can use whichever “under-loved fish” you like for this recipe. To find out how to make it yourself at home, click next page. And for other similar recipes check out the book “One Pan Wonders” by America’s Test Kitchen.

Dr Oz: Lemon-Thyme Roasted Monkfish + Ratatouille Recipe Ingredients

• 1 small eggplant (12-oz) – cut into 1/2-inch pieces
• 4 tbsp extra-virgin olive oil
• salt and pepper
• 1 lemon – quartered
• 1 14.5-oz can diced tomatoes – drained
• 2 small zucchini (12-oz) – cut into 1/2-inch pieces
• 1 tbsp minced fresh thyme (or dried)
• 4 6- to 8-oz pieces monkfish – 1 to 1/2-inchesh thick, membrane removed
• 3 tbsp fresh chopped basil

Dr Oz: Monkfish & Ratatouille Sheet Pan Dinner Recipe

1. Adjust the oven rack to the middle position and put the rimmed baking sheet on a rack
2. Heat the oven to 450 degrees
3. Meanwhile toss the eggplant, 2 tbsp oil, tomatoes, 1 tsp thyme, 1/2 tsp salt, garlic, and 1/2 tsp pepper together in a bowl
4. Pat the fish with paper towels until dry
5. Brush a tablespoon of olive oil over the fish then sprinkle with the rest of the thyme, salt, and pepper
6. Brush the last tablespoon of oil over a hot sheet then spread the vegetables out over 2/3 of the sheet
7. Lay the fish on the opposite side of the vegetables
8. Roast for about 20 minutes, stirring occasionally, until the fish registers 160 degrees
9. Remove from the oven and transfer the fish to a platter
10. Cover the platter with foil and let the fish rest while you finish the vegetables
11. Toss the vegetables with the pan juices then spread over the sheet
12. Add lemon wedges to the sheet and broil the vegetables on a middle rack for 5-10 minutes, until lightly charred, stirring occasionally.
13. Transfer vegetables to a platter and sprinkle with basil
14. Serve the fish and vegetables with roasted lemon wedges