Roasted Monkfish with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes fancy without any fuss. Monkfish has this wonderful firm texture that holds up beautifully to roasting, and paired with sweet bell peppers, it becomes something really special. I love that bell peppers are packed with vitamin C, which is great for your immune system, and the whole dish feels light and elegant. The best part? Everything roasts together on one pan, which means minimal cleanup and maximum flavor. Garlic, fresh thyme, and a splash of white wine create this beautiful sauce that brings it all together. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 6 oz each, patted dry)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 3 tablespoonsolive oil
- 4 clovesfresh garlic(minced)
- 1fresh lemon(zested and halved)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 2 tablespoonsbutter(cold, cubed)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish helps achieve a better sear and prevents sticking.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets and sear for 3 minutes on each side until golden brown. Transfer to a plate.
Tip: Don't move the fish during searing to develop a proper crust.
- 3
Add the remaining tablespoon of olive oil to the same skillet. Add the bell pepper strips and sauté for 3 minutes, stirring occasionally, until they begin to soften slightly.
Tip: Keep the peppers slightly firm for better texture in the final dish.
- 4
Stir in the minced garlic and thyme sprigs, cooking for 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the skillet.
Tip: These browned bits add incredible flavor to your sauce.
- 5
Return the seared monkfish fillets to the skillet, nestling them among the peppers. Scatter the lemon zest over the top and add the lemon halves around the fish.
- 6
Transfer the entire skillet to the preheated oven and roast for 12-14 minutes, until the monkfish is opaque and flakes easily with a fork and the peppers are tender.
Tip: Monkfish cooks quickly, so check for doneness at the 12-minute mark.
- 7
Remove from the oven and discard the thyme sprigs and lemon halves. Whisk the cold butter pieces into the pan juices over medium heat on the stovetop until melted and emulsified, creating a glossy sauce.
Tip: Add butter off heat for a silky, restaurant-quality sauce.
- 8
Plate each monkfish fillet with a portion of the roasted peppers and drizzle the pan sauce around the plate. Garnish with fresh chopped parsley and serve immediately.
Tip: Serve with crusty bread or cauliflower rice to soak up the delicious sauce.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.