Roasted Monkfish with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but straightforward. Monkfish has this wonderful firm texture that holds up beautifully to roasting, and paired with creamy avocado, it feels like restaurant quality without the fuss. The whole thing comes together in under an hour, which makes it perfect for weeknight dinners or impressing guests. Avocados are packed with heart healthy fats that keep you satisfied, and the bright lemon juice and fresh herbs make every bite feel fresh and vibrant. Best of all, the ingredient list is simple and most items you probably already have on hand, so there's no complicated shopping or prep work required.
Ella x
Ingredients
- 4monkfish fillets(6 oz each, patted dry)
- 2ripe avocados(halved and pitted)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsgreek yogurt
- 2garlic cloves(minced)
- 118 mlpanko breadcrumbs
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 3 tablespoonscapers(drained)
- 4 tablespoonsextra virgin olive oil(divided)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the monkfish cooks through while developing a golden exterior.
- 2
Scoop the avocado flesh into a bowl and mash with a fork until you reach a chunky-smooth consistency. Stir in 2 tablespoons of lemon juice, Greek yogurt, minced garlic, salt, and pepper. Set aside.
Tip: The yogurt helps prevent browning and adds a slight tanginess to the avocado mousse.
- 3
In a small bowl, combine panko breadcrumbs, fresh parsley, dill, 1 tablespoon of olive oil, salt, and pepper. Mix until the breadcrumbs are evenly coated.
Tip: Toasting the breadcrumbs adds a nutty flavor; you can do this in a dry pan for 2 minutes if desired.
- 4
Pat the monkfish fillets completely dry and arrange them on the prepared baking sheet. Brush both sides with remaining olive oil and season with salt and pepper.
Tip: Dry fish ensures better browning and prevents steam from making it soggy.
- 5
Roast the monkfish for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Monkfish is firm and won't flake as easily as other fish, but it should still separate into clean pieces.
- 6
Remove from the oven and evenly distribute the avocado mousse on top of each fillet. Sprinkle the seasoned breadcrumb mixture generously over the avocado layer.
Tip: Work quickly to prevent the warm fish from softening the avocado too much.
- 7
Return to the oven for 3-4 minutes until the breadcrumb topping is golden brown.
Tip: Watch carefully to avoid burning the breadcrumbs.
- 8
While the dish finishes cooking, melt butter in a small saucepan over medium heat. Add the capers and remaining 1 tablespoon of lemon juice, warming through for about 1 minute.
Tip: The warm butter and capers create a light, briny sauce that complements the rich avocado.
- 9
Transfer the roasted monkfish to serving plates and drizzle the warm caper-lemon butter around the fillets.
Tip: Serve immediately while the breadcrumbs are still crispy and the avocado is cool against the warm fish.
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