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If the fishmonger has not already done so, trim any dark spots or blood lines from the monkfish tail, and tie with kitchen twine at 1-inch intervals.
Trim the tops from the fennel bulbs and reserve the fronds. Cut away any tough outer layers. Trim the bottoms, but leave enough of the core to keep the fennel intact, and cut each bulb into 8 wedges, cutting through the root end.
Heat a large fry pan over low heat. Add 1/2 cup of the oil, increase the heat to medium-high, and arrange the fennel wedges on one cut side in the pan. Sprinkle with salt and sauté until a rich golden brown on the first side, about 8 minutes. Turn the pieces over to cook on the second side for another 4 to 5 minutes. Remove to paper towels to drain.
Season the monkfish with salt and white pepper. Heat a large Copper-Core Roasting Pan over low heat.
Add the remaining 3/4 cup canola oil and heat over medium heat. Place the monkfish in the pan, skinned side down, increase the heat to medium-high, and sauté for about 5 minutes, or until a rich golden brown. Hold the roast on its side for a minute to brown, and then flip over to the other side, to continue browning. Finally, turn the roast to brown the final side, about another 4 minutes. Remove the fish to a baking sheet, and clean the pan.
Preheat the oven to 400˚F.
Using a vegetable peeler, remove the zest from 1 orange in a 1-inch wide strip, cutting in a spiral around the orange and making the strip as long as possible. Repeat with the remaining oranges. Remove any skins from the roasted peppers. Cut the peppers open down one side, leaving them in one piece. Remove the seeds and cores, and trim the edges of the peppers to make large rectangles.
Return the monkfish to the roasting pan. Arrange the orange zest over the top, curling down the sides of the fish. Arrange the fennel and peppers around the fish. Add the garlic cloves and butter. Roast for about 5 minutes, then baste the fish and vegetables with the melted butter.
Roast for another 5 minutes and baste again, then repeat two more times, for a total cooking time of 20 minutes. The flesh of the fish should offer some resistance, like a cooked piece of meat. Remove from the oven and let the fish rest in the roasting pan for 10 to 15 minutes.
While the monkfish roasts, combine all the gremolata ingredients in a small bowl, and set aside.
Remove the orange zest from the monkfish and place the fish on a cutting surface. Remove the strings. There are two long fillets; one on each side of the center bone. Run a sharp knife down one side of the bone to remove the first fillet, then cut the second fillet from the bone. Cut the pepper rectangles into julienne strips.
To serve family-style: Arrange a bed of the gremolata down one side of a platter and top with a monkfish fillet. Arrange the pieces of orange zest on top of the fish. Arrange a mound of the fennel on the other side of the platter, place the second fillet on top, and arrange the pepper julienne on top. Garnish with the fennel fronds.
For individual servings: Place a monkfish fillet on a cutting surface, cut side down, and cut into 3/4-inch slices. Repeat with the remaining fillet. Form a rectangle, about 2 inches by 5 inches, of gremolata on each serving plate. Arrange 3 or so slices of the monkfish over the gremolata, placing them on a diagonal. Top the fish with the julienne of peppers. Arrange the fennel on the plates and garnish with the fennel fronds.
Serves 8
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