Roasted Monkfish with Brussels Sprouts and Crispy Pancetta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Monkfish is such a wonderful protein that holds up beautifully to roasting, and the crispy pancetta adds the most incredible savory crunch. Brussels sprouts are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. What I love most is how simple it really is: just toss everything on a sheet pan and let the oven do the work. You'll have an elegant, restaurant quality meal on your table with minimal effort and cleanup.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 6 oz each, patted dry)
- 1½ poundsbrussels sprouts(halved and trimmed)
- 6 ouncespancetta(diced)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsunsalted butter(cold, cubed)
- 237 mlwhite wine(dry)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 237 mlvegetable broth
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 12 minutes until they begin to caramelize.
Tip: Cut Brussels sprouts evenly so they cook at the same rate.
- 2
Meanwhile, cook diced pancetta in a small skillet over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of pancetta fat in the pan.
Tip: Reserve the rendered fat as it adds wonderful flavor to the Brussels sprouts.
- 3
Season monkfish fillets generously with salt and pepper. After Brussels sprouts have roasted for 12 minutes, push them to the sides of the baking sheet and place monkfish in the center. Drizzle fish with remaining 2 tablespoons olive oil and scatter thyme sprigs around.
Tip: Monkfish has a firm texture similar to lobster and won't fall apart easily during roasting.
- 4
Return the baking sheet to the oven and roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork, and Brussels sprouts are golden brown.
Tip: Don't overcook the monkfish or it will become tough; aim for an internal temperature of 145°F.
- 5
While the fish roasts, prepare the beurre blanc. Add minced garlic to the pancetta fat and sauté for 30 seconds until fragrant. Pour in white wine and vegetable broth, bringing to a simmer.
Tip: The wine adds acidity that brightens the rich butter sauce.
- 6
Reduce the wine mixture until approximately 1/3 cup remains, about 3-4 minutes. Remove from heat and whisk in cold butter cubes one at a time until fully incorporated and sauce is glossy.
Tip: Keep the heat low when adding butter to prevent the sauce from breaking or becoming greasy.
- 7
Stir lemon juice and zest into the beurre blanc, then season with a pinch of salt and pepper. Strain through a fine-mesh sieve if desired for a silky texture.
Tip: Straining removes any solids for a refined presentation.
- 8
Plate roasted monkfish fillets with Brussels sprouts, scatter crispy pancetta over top, and spoon warm lemon-garlic beurre blanc around the plate. Serve immediately.
Tip: Serve with crusty bread to soak up the luxurious sauce.
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