Roasted Monkfish with Carrot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making for weeknight dinners. Monkfish is such a wonderful ingredient because it's lean and packed with protein, making it perfect for anyone watching their health. The beauty of this dish is that it comes together in just 45 minutes total, which means you can have an elegant, restaurant quality meal on the table without spending your whole evening in the kitchen. The herb butter melts beautifully over the roasted fish and tender carrots, creating the most delicious sauce that tastes far more complicated than it actually is. Trust me, this one's a real crowd pleaser.
Ella x
Ingredients
- 4monkfish fillets(about 150g each, patted dry)
- 500 gcarrots(peeled and cut into batons)
- 50 gbutter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 1lemon(zest and juice)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- 100 mlvegetable stock
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Prepare herb butter by mixing softened butter with parsley, thyme, minced garlic, and lemon zest in a small bowl. Season with a pinch of salt and pepper, then set aside.
Tip: You can make the herb butter up to 2 hours ahead and refrigerate it.
- 2
Toss carrot batons with 2 tablespoons of olive oil, honey, salt, and pepper. Spread them on a roasting tray in a single layer and roast for 10 minutes to soften slightly.
Tip: Cut carrots to uniform size so they cook evenly.
- 3
Pat monkfish fillets dry with paper towels and season generously on both sides with salt and pepper. Rub with remaining 1 tablespoon of olive oil.
Tip: Dry fish ensures better browning and crisper skin.
- 4
Remove the carrot tray from oven and nestle the monkfish fillets among the carrots. Pour vegetable stock around (not over) the fish.
Tip: The stock will create steam to keep the fish moist while roasting.
- 5
Return to oven and roast for 12-15 minutes until monkfish is opaque and flakes easily with a fork. The carrots should be tender and caramelized.
Tip: Monkfish cooks quickly, so check at 12 minutes to avoid overcooking.
- 6
Remove from oven and immediately top each monkfish fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Drizzle the pan juices and lemon juice over the entire dish.
Tip: The warm fish will melt the herb butter beautifully, creating a delicious sauce.
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