2 lb of monkfish, in large whole fillets, with skin and membranes removed.
2 tablespoons of olive oil.
3 large garlic cloves, minced.
3 large red bell peppers, cored, seeded, cut into strips lengthwise.
¾ cup of whole almonds, toasted.
½ teaspoon of saffron threads.
½ cup of dry white wine.
½ cup of fish stock.
½ teaspoon of salt.
½ teaspoon of white pepper, or to taste.
1 oz of sliced almonds, toasted, to garnish.
Preheat your oven to 350°F (180°C).
Bake the monkfish in a buttered baking pan for 15 minutes, then allow to cool.
Cut the fish into medallions and set aside. Reserve the baking juice.
In a large skillet, heat the olive oil, then sauté the garlic and red bell peppers over a low heat for 20 minutes, stirring occasionally.
Finely grind the whole almonds in a food processor, then add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper. Cook over medium heat for 5 minutes.
Transfer to a blender or food processor and purée.
Return the sauce to the skillet, add the fish medallions, and heat through.
Serve immediately, with sliced almonds sprinkled on top.