Roasted Monkfish with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures a better sear and prevents it from steaming in the oven.

2. 2

   Toss the halved artichoke hearts in a large bowl with 3 tablespoons of olive oil, sliced garlic, half of the thyme sprigs, and a pinch of salt and pepper until evenly coated.

   Tip: Preparing the artichokes first allows them to start roasting slightly before the fish is added.

3. 3

   Spread the artichoke mixture across a large baking sheet, arranging the pieces cut-side down for better caramelization. Roast for 10 minutes until the artichokes begin to soften and brown.

   Tip: Cut-side down ensures the artichokes develop a golden crust.

4. 4

   Remove the baking sheet from the oven and carefully nestle the seasoned monkfish fillets among the artichokes. Drizzle the fish with the remaining 2 tablespoons of olive oil.

   Tip: The monkfish will finish cooking while the artichokes continue to roast.

5. 5

   Pour the white wine and fresh lemon juice around (not over) the fish and artichokes. Scatter the remaining thyme sprigs over the top and sprinkle with red pepper flakes and lemon zest.

   Tip: Pouring liquid around rather than over the fish prevents it from becoming soggy.

6. 6

   Return the baking sheet to the oven and roast for 12-15 minutes until the monkfish is opaque throughout and flakes easily with a fork, and the artichokes are tender and caramelized.

   Tip: Monkfish is done when it reaches an internal temperature of 145°F (63°C).

7. 7

   Carefully transfer the monkfish fillets and roasted artichokes to serving plates. Pour the pan juices, now enriched with fish and vegetable flavors, over the top of each serving.

   Tip: Don't waste the flavorful pan juices—they're the finishing touch to this dish.