Roasted Monkfish with Cabbage

Instructions

1. 1

   Preheat oven to 425°F (220°C). Heat 2 tablespoons of butter with olive oil in a large oven-safe skillet over medium-high heat. Season monkfish fillets on both sides with half the salt and pepper, then sear them skin-side down for 2-3 minutes until golden. Transfer to a plate.

   Tip: Monkfish has a delicate texture, so avoid moving it around too much while searing.

2. 2

   In the same skillet, add remaining 3 tablespoons of butter, then sauté shallots and garlic for 2 minutes until fragrant and softened.

3. 3

   Add sliced cabbage to the skillet along with remaining salt and pepper. Stir well to coat with butter, then cook for 3-4 minutes, stirring occasionally, until cabbage begins to soften and develop light golden edges.

   Tip: Don't overcrowd the pan; work in batches if needed to allow proper caramelization.

4. 4

   Deglaze the pan with white wine and vegetable broth, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.

5. 5

   Nestle the seared monkfish fillets back into the skillet on top of the cabbage. Add fresh thyme sprigs, then transfer the entire skillet to the preheated oven.

   Tip: Make sure the skillet handle is oven-safe before transferring.

6. 6

   Roast for 12-15 minutes until the monkfish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

   Tip: Check doneness early to avoid overcooking the delicate fish.

7. 7

   Remove from oven and squeeze fresh lemon juice over the entire dish. Taste and adjust seasoning if needed.

8. 8

   Divide cabbage mixture among four plates, top each with a monkfish fillet, and spoon the pan juices over everything. Garnish with fresh thyme if desired and serve immediately.

   Tip: The pan juices are essential to the dish, so don't skip drizzling them over each serving.