Roasted Monkfish with Caramelized Onion and Thyme

Instructions

1. 1

   Preheat oven to 200°C (400°F). Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium heat.

   Tip: Use a skillet that can transition from stovetop to oven for easier cooking.

2. 2

   Add the sliced onions to the skillet and cook for 15-18 minutes, stirring occasionally, until deeply golden and caramelized. Season with a pinch of salt and pepper.

   Tip: Don't rush the caramelization process—low, steady heat develops the sweetness in the onions.

3. 3

   Push the caramelized onions to the sides of the skillet. Add minced garlic and fresh thyme sprigs to the center, cooking for 1 minute until fragrant.

   Tip: The residual heat will release the thyme's essential oils without burning it.

4. 4

   Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

   Tip: This deglazing process adds rich, concentrated flavor to your cooking liquid.

5. 5

   Season the monkfish fillets generously with sea salt, black pepper, and lemon zest on both sides.

   Tip: Monkfish has a delicate flavor that benefits from bright citrus notes.

6. 6

   Push onions aside and add remaining 2 tablespoons of olive oil to the skillet. Place monkfish fillets in the center and sear for 2-3 minutes per side until lightly golden.

   Tip: A quick sear creates a protective crust that keeps the fish moist inside.

7. 7

   Top each fillet with a small piece of butter and nestle the fillets among the caramelized onions and thyme.

   Tip: The butter will melt and infuse into the cooking liquid, adding richness.

8. 8

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork.

   Tip: Monkfish is forgiving—it won't dry out as quickly as other white fish varieties.

9. 9

   Remove from oven and squeeze fresh lemon juice over the dish. Garnish with chopped fresh parsley and serve immediately with the onions and pan sauce spooned over the fish.

   Tip: The fresh parsley adds color and a bright finish to the rich caramelized flavors.