Roasted Monkfish with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread on a large baking sheet in a single layer.

   Tip: Cut squash pieces evenly so they roast at the same rate.

2. 2

   Roast the squash for 20 minutes, stirring halfway through, until the edges begin to caramelize and soften.

3. 3

   While the squash roasts, pat the monkfish fillets completely dry with paper towels. Season both sides generously with the remaining salt and pepper.

   Tip: Dry fish ensures a better sear and prevents steaming.

4. 4

   Remove the baking sheet from the oven and push the squash to the sides, creating space in the center for the monkfish. Drizzle the remaining 2 tablespoons of olive oil in the clearing.

5. 5

   Place the seasoned monkfish fillets in the oiled center and arrange sage leaves and thyme sprigs on top of each fillet. Return to the oven for 12-14 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Monkfish cooks quickly; avoid overcooking or it becomes tough.

6. 6

   While the fish finishes cooking, melt the butter in a small saucepan over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant, then swirl in the lemon juice and zest. Remove from heat.

   Tip: Brown butter adds richness; don't let it burn.

7. 7

   Transfer the roasted monkfish and butternut squash to serving plates, discarding the herb sprigs. Drizzle the warm brown butter-lemon sauce over the fish and around the squash.

8. 8

   Garnish with additional fresh lemon zest and a few crispy sage leaves if desired. Serve immediately while hot.

   Tip: This dish is best enjoyed fresh from the oven.