Roasted Monkfish with Celery Root and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant monkfish dish has become a weeknight favorite in my kitchen because it comes together in just 45 minutes start to finish. Monkfish has such a delicate, almost buttery texture that it needs very little fussing around with, and the herb butter melts into something absolutely divine. I love pairing it with celery root, which is packed with vitamin K and fiber, making this a nourishing meal that tastes far more restaurant worthy than the simple preparation suggests. The beauty of this recipe lies in its simplicity: just a hot oven, quality ingredients, and a handful of fresh herbs do all the heavy lifting for you.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 6 oz each, patted dry)
- 1 largecelery root(peeled and cut into 1-inch cubes)
- 3celery stalks(reserved for garnish)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 237 mlheavy cream
- 1lemon(zest and juice)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
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