Roasted Monkfish with Corn and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dinner that came together beautifully last week when I found gorgeous monkfish at the market. Monkfish has this wonderfully firm, sweet flesh that stays tender when roasted, and it's packed with lean protein and selenium for immune support. The whole meal takes just 45 minutes from start to finish, which makes it perfect for busy weeknights. Fresh corn and herb butter create this incredible golden crust that keeps everything moist while the lemon brightens up all the flavors. It's simple enough for a weeknight dinner but elegant enough to impress guests, and honestly, it feels fancy without requiring much fuss at all.
Ella x
Ingredients
- 4monkfish fillets(about 150g each, patted dry)
- 2fresh corn on the cob(kernels removed, or 300g frozen corn)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 3garlic cloves(minced)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the monkfish fillets completely dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Drying the fish ensures a better crust and prevents steaming during cooking.
- 2
In a small bowl, combine 3 tablespoons of softened butter with the minced garlic, chopped parsley, thyme leaves, and lemon zest. Mix until well incorporated and set aside.
Tip: Prepare this herb butter while the oven preheats to save time.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets in the pan and sear for 2-3 minutes on each side until golden brown.
Tip: Don't move the fish around; let it develop a nice crust before flipping.
- 4
Remove the skillet from heat and top each monkfish fillet with a generous spoonful of the herb butter mixture. Scatter the corn kernels around the fish in the pan.
Tip: The residual heat will begin melting the butter over the delicate fish.
- 5
Dot the corn with the remaining 1 tablespoon of butter and squeeze fresh lemon juice over everything. Transfer the skillet to the preheated oven.
Tip: Using an oven-safe skillet saves dishes and keeps everything together.
- 6
Roast for 12-15 minutes, or until the monkfish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Tip: Monkfish is lean, so be careful not to overcook it or it may become tough.
- 7
Remove from the oven and let rest for 2 minutes before serving. Spoon the pan juices and corn over the fish.
Tip: A brief rest allows the juices to redistribute throughout the delicate flesh.
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