Roasted Monkfish with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels restaurant quality without the fuss. Monkfish is such a wonderful lean protein that's meaty enough to satisfy, and when you roast it alongside caramelized aubergine, cherry tomatoes, and fragrant herbs, something really magical happens in the oven. The aubergine absorbs all those beautiful flavors while becoming creamy and tender, and it's packed with fiber to keep you feeling full. Best of all, this is honestly quite forgiving to make and doesn't require any fancy techniques or expensive ingredients.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 180g each, patted dry)
- 2 mediumaubergine(cut into 2cm cubes)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 100 mldry white wine
- 200 gramscherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the aubergine cubes with 3 tablespoons of olive oil, salt, and pepper on a large roasting tray. Spread in a single layer and roast for 15 minutes until starting to soften and golden at the edges.
Tip: Cut aubergine into uniform sizes so they cook evenly.
- 2
While the aubergine roasts, prepare the herb oil by whisking together 3 tablespoons of olive oil with minced garlic, lemon zest, lemon juice, red chilli flakes, and the leaves from the thyme and rosemary sprigs.
Tip: Make the herb oil fresh so the flavors remain vibrant and aromatic.
- 3
After 15 minutes, remove the roasting tray from the oven and push the aubergine to the sides. Nestle the monkfish fillets in the center of the tray.
Tip: Leave space around the fish so it roasts rather than steams.
- 4
Season the monkfish generously with salt and pepper on both sides. Pour half of the herb oil over the fish and scatter the cherry tomatoes around the tray.
Tip: Monkfish has a firm texture and benefits from good seasoning.
- 5
Drizzle the remaining herb oil over the aubergine and tomatoes. Pour the white wine into the bottom of the tray around the ingredients.
Tip: The wine will create a light sauce as it reduces in the oven.
- 6
Return the tray to the oven and roast for 15-18 minutes until the monkfish is opaque and flakes easily with a fork, and the aubergine is tender and caramelized.
Tip: Monkfish cooks quickly; avoid overcooking or it will become tough and rubbery.
- 7
Remove from the oven and let rest for 2 minutes. Taste the pan juices and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Tip: Resting allows the fish to finish cooking gently while the flavors settle.
- 8
Divide the roasted aubergine and cherry tomatoes among four serving plates, top each with a monkfish fillet, and spoon the pan juices and herb oil over the top. Garnish with extra fresh herbs if desired and serve immediately.
Tip: Serve with crusty bread or a crisp white wine to complement the dish.
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