Roasted Monkfish with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F. Arrange broccoli florets on a large baking sheet, drizzle with 2 tablespoons of olive oil, and toss with half of the minced garlic, salt, and pepper. Spread in a single layer and roast for 10 minutes.

   Tip: Pat the broccoli dry with paper towels before tossing to ensure it roasts rather than steams.

2. 2

   While the broccoli roasts, pat the monkfish fillets dry with paper towels and season both sides generously with salt, pepper, and a pinch of red pepper flakes.

   Tip: Monkfish has a firm texture similar to lobster and holds up well to roasting.

3. 3

   Remove the baking sheet from the oven and create space for the monkfish. Push the broccoli to the sides and place the fillets in the center. Brush the fish with the remaining 2 tablespoons of olive oil.

   Tip: Leaving space between pieces allows for even roasting and browning.

4. 4

   Top each monkfish fillet with a sprig of fresh thyme and a lemon slice. Return the baking sheet to the oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork.

   Tip: The monkfish is done when the internal temperature reaches 145°F.

5. 5

   While the fish finishes cooking, melt the butter in a small saucepan over medium-low heat. Add the remaining minced garlic and cook for 1 minute until fragrant, then remove from heat and stir in the fresh lemon juice.

   Tip: Don't let the garlic brown or it will become bitter.

6. 6

   Transfer the roasted monkfish and broccoli to serving plates. Drizzle the lemon butter sauce over the fish and vegetables, and serve immediately while hot.

   Tip: Serve with crusty bread to soak up the delicious pan juices.