Roasted Monkfish with Carrot and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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.