Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Ingredients

• 2 tablespoons butter ()
• 0.5 cup carrots peeled finely chopped
• 4.5 cups cauliflower florets (from one 22-ounce head)
• 0.5 cup celery finely chopped
• 0.8 teaspoon curry powder 
• 1 cup green lentils french (lentilles de Puy)
• 4  garlic cloves chopped
• 0.1 teaspoon ground nutmeg 
• 1.5 tablespoons lemon zest grated
• 24 ounce monkfish fillet skinless (each )
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 0.8 teaspoon paprika 
• 0.3 cup parsley fresh italian chopped
• 2.8 cups water divided
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly.
2. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
3. Heat oil in medium saucepan over medium heat.
4. Add onion, carrots, and celery; sauté until soft, about 8 minutes.
5. Add lentils, curry, and paprika; stir 1 minute.
6. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
7. Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes.
8. Add cauliflower; sauté until beginning to brown, about 5 minutes.
9. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead.
10. Let stand at room temperature. Rewarm before serving.)
11. Mix parsley and lemon peel in bowl. Season with salt and pepper.
12. Sprinkle monkfish with salt and pepper.
13. Heat oil in large nonstick skillet over medium-high heat.
14. Add fish; sauté until just opaque in center, about 6 minutes per side.
15. Divide sauce among 4 plates. Spoon lentil mixture alongside.
16. Place fish atop lentils; sprinkle with gremolata.
17. *Available at specialty foods stores and some supermarkets.