Roasted Monkfish with Corn and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.