Roasted Monkfish with Celery Root and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Toss celery root cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until golden and tender.

   Tip: Roast the celery root first so it reaches the perfect tenderness before the monkfish goes in.

2. 2

   Meanwhile, finely chop the celery leaves and stalks for garnish, keeping them separate. Create a herb butter by mixing 3 tablespoons softened butter with thyme, parsley, minced garlic, lemon zest, salt, and pepper.

   Tip: Prepare the herb butter while the celery root roasts to save time.

3. 3

   Pat the monkfish fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in an oven-safe skillet over medium-high heat.

   Tip: Dry fish ensures better browning and a more flavorful crust.

4. 4

   Sear the monkfish fillets for 2-3 minutes per side until golden, then transfer the skillet to the preheated oven for 8-10 minutes until cooked through.

   Tip: The monkfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

5. 5

   Remove the roasted celery root from the oven and transfer to a pot. Add the cream and mash until smooth, or blend for a silkier purée. Season to taste with salt and pepper.

   Tip: Keep the purée warm while finishing the monkfish.

6. 6

   When the monkfish is cooked, top each fillet with a generous dollop of herb butter and allow it to melt over the fish. Squeeze fresh lemon juice over the fillets.

   Tip: The residual heat will melt the butter perfectly and infuse the fish with herbal flavors.

7. 7

   Spoon the celery root purée onto each plate, place a monkfish fillet on top, and garnish with crispy celery leaves and a light sprinkle of fleur de sel.

   Tip: Save some fresh celery leaves for garnish to add color and a subtle fresh crunch.