Roasted Monkfish with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil, half the sea salt, and black pepper. Spread on a large baking sheet in a single layer.

   Tip: Don't crowd the pan—ensure florets have space around them for even roasting and caramelization.

2. 2

   Roast cauliflower for 12 minutes until edges begin to brown.

3. 3

   While cauliflower roasts, season monkfish fillets generously on both sides with remaining salt, pepper, and red pepper flakes. Make 3-4 shallow diagonal cuts on the skin side of each fillet.

   Tip: Monkfish has thick, firm flesh that benefits from scoring to allow seasonings to penetrate.

4. 4

   Remove baking sheet from oven and push cauliflower to the sides. Place monkfish fillets skin-side up in the center of the sheet. Drizzle with remaining 2 tablespoons olive oil.

5. 5

   Return to oven and roast for 12-14 minutes until fish is opaque and flakes easily with a fork.

   Tip: Monkfish cooks quickly and can become dry if overcooked—aim for an internal temperature of 140°F.

6. 6

   While fish finishes cooking, melt butter in a small saucepan over medium heat. Add minced garlic and thyme, stirring constantly for 1-2 minutes until fragrant.

   Tip: Watch the butter carefully to prevent browning at this stage.

7. 7

   Remove garlic butter from heat and stir in lemon zest, lemon juice, and fresh parsley. Season with a pinch of salt if needed.

8. 8

   Transfer roasted monkfish and cauliflower to serving plates. Deglaze the baking sheet with white wine, scraping up any browned bits, then pour over the fish. Drizzle each plate with lemon herb butter and serve immediately.

   Tip: The pan juices combined with the herb butter create a luxurious sauce that complements both components beautifully.