Roasted Monkfish with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
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)
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Grilled Lentils with Fennel
Charred green lentils paired with caramelized fennel bulbs, finished with a bright lemon-herb dressing. A sophisticated vegetable-forward dish that's nutty, aromatic, and utterly satisfying.
Grilled Lentils with Leek
Charred green lentils paired with caramelized grilled leeks, finished with a bright lemon-tahini dressing and crispy garlic chips for a satisfying and elegant vegetable-forward dish.
Grilled Lentils with Artichoke
Smoky grilled lentil patties topped with charred artichoke hearts, fresh herbs, and a bright lemon-garlic drizzle. A satisfying plant-based main course with incredible depth of flavor.
Reviews
Sign in to write a review.