Roasted Monkfish with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have hours to spend cooking. Monkfish is wonderfully meaty and cooks quickly, making it perfect for a weeknight dinner that feels restaurant worthy. The earthy sweetness of roasted beetroot pairs beautifully with the peppery kick of horseradish cream, while fresh thyme and sage add aromatic depth. Beetroot is packed with natural nitrates that support heart health, so you're getting nutrition alongside pure indulgence. Ready in under an hour with minimal fuss, this is the kind of meal that impresses without stress.
Ella x
Ingredients
- 4monkfish fillets(approximately 150g each, patted dry)
- 500 gfresh beetroot(peeled and cut into wedges)
- 4 tablespoonsolive oil
- 3 sprigsfresh thyme
- 3garlic cloves(thinly sliced)
- 150 mlsour cream
- 2 tablespoonsprepared horseradish
- 12fresh sage leaves
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the beetroot wedges with 2 tablespoons of olive oil, thyme sprigs, half the garlic, salt, and pepper. Spread on a roasting tray and place in the oven.
Tip: Starting the beetroot first ensures it's perfectly tender when the monkfish is cooked through.
- 2
While the beetroot roasts, prepare the horseradish cream by whisking together the sour cream, prepared horseradish, lemon zest, and a pinch of salt in a small bowl. Set aside.
Tip: Make this sauce up to 2 hours ahead and refrigerate for better flavor development.
- 3
After 12 minutes, remove the beetroot tray and make space for the monkfish. Pat the fish fillets dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry fish ensures better browning and prevents it from steaming rather than roasting.
- 4
Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets skin-side down and sear for 2-3 minutes until golden.
Tip: Don't move the fish while searing; let it develop a flavorful crust.
- 5
Flip the fillets, scatter the remaining garlic around them, and immediately transfer the skillet to the oven alongside the beetroot. Roast for 12-15 minutes until the fish is opaque and flakes easily.
Tip: Monkfish has a firm texture and can handle the same roasting time as the beetroot without overcooking.
- 6
During the last 2 minutes of cooking, melt the butter in a small pan over medium heat. Add the sage leaves and cook for 1-2 minutes until they're crispy and fragrant.
Tip: Watch the sage carefully as it can burn quickly once the butter is hot.
- 7
Remove both trays from the oven. Drizzle the monkfish with lemon juice and arrange the fillets and roasted beetroot on serving plates.
Tip: The warm fish will absorb the lemon juice better than if added before cooking.
- 8
Top each monkfish fillet with a generous spoonful of horseradish cream, scatter the crispy sage leaves over the top, and serve immediately with the roasted beetroot on the side.
Tip: For extra elegance, garnish with fresh dill or microgreens and a final crack of black pepper.
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