1 tbsp. Cooking oil

1 lb. mushrooms

4 scallions

3 cloves garlic

½ tsp. salt

½ tsp. fresh-ground black pepper

2 lb. monkfish fillets

1/4 cup heavy cream

  1. Heat the oven to 450°F. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms & cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 tsp each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
  2. Sprinkle the fish with the remaining 1/4 tsp each salt & pepper. Put the fish on top of the mushrooms & scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets. Remove the monkfish from the pot & put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer & continue simmering the sauce until it starts to thicken, 1 to 2 minutes. Serve the fish topped with the sauce.