Roasted Monkfish with Asparagus

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange asparagus spears on a large baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 10 minutes until they begin to soften.

   Tip: Choose asparagus spears of similar thickness so they cook evenly.

2. 2

   While asparagus roasts, combine panko breadcrumbs with 2 minced garlic cloves, lemon zest, and 1 tablespoon melted butter in a small bowl. Set aside.

   Tip: Toast the breadcrumb mixture in a dry pan for 1 minute to deepen the flavor before adding butter.

3. 3

   Season both sides of the monkfish fillets generously with salt and pepper. In an oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.

   Tip: Monkfish has delicate flesh, so handle it gently to avoid breaking apart.

4. 4

   Sear the monkfish fillets for 2 minutes per side until golden, working in batches if necessary. Remove from heat and set aside.

   Tip: Don't move the fillets while searing—let them develop a crust undisturbed.

5. 5

   Pull the asparagus from the oven and push to the sides of the baking sheet. Place the seared monkfish in the center and scatter fresh thyme sprigs and remaining minced garlic around the fish.

   Tip: If using white wine, deglaze the skillet first and drizzle the liquid over the fish.

6. 6

   Roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork.

   Tip: Check for doneness at the thickest part of the fillet—it should register 145°F (63°C) internally.

7. 7

   Remove from oven and dot the monkfish with remaining 2 tablespoons of butter. Squeeze fresh lemon juice over everything and sprinkle the garlic breadcrumb topping over the fish.

   Tip: The residual heat will melt the butter and create a silky sauce.

8. 8

   Serve immediately while hot, dividing the monkfish, asparagus, and pan juices among four plates.