Roasted Monkfish with Bell Pepper

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.