Roasted Monkfish with Cassava

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss cassava cubes with 2 tablespoons of olive oil, half the sea salt, pepper, and thyme sprigs on a large baking sheet. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and fork-tender.

   Tip: Choose cassava roots that feel firm and weigh heavy for their size to ensure optimal texture.

2. 2

   While cassava roasts, season both sides of the monkfish fillets generously with remaining salt and pepper. Let them sit at room temperature for 5 minutes.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully place the monkfish fillets in the pan and sear for 2-3 minutes on each side until light golden, then transfer to a plate.

   Tip: Monkfish is delicate; avoid moving it too much in the pan to prevent breaking.

4. 4

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom with a wooden spoon.

5. 5

   Return the monkfish fillets to the skillet, add lemon zest, and transfer to the preheated oven for 6-8 minutes until the fish is opaque and flakes easily with a fork.

   Tip: The internal temperature of monkfish should reach 145°F (63°C) for food safety.

6. 6

   Remove the skillet from the oven and place it over medium heat. Stir in the lemon juice and remove from heat. Whisk in the cold butter cubes one at a time to create a silky emulsion.

   Tip: Keep the heat low when adding butter to prevent the sauce from breaking.

7. 7

   Arrange the roasted cassava on serving plates, top with a monkfish fillet, and spoon the lemon-butter sauce around the plate. Garnish with fresh parsley and serve immediately.