Roasted Monkfish with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and ensures better browning in the pan.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe frying pan 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. Transfer to a plate and set aside.

   Tip: Don't move the fish while searing—let it develop a golden crust for maximum flavour.

3. 3

   In the same pan, add the remaining 2 tablespoons of olive oil. Add the courgette slices in a single layer and season with salt and pepper. Sear for 3-4 minutes on each side until lightly caramelised, then spread them around the edges of the pan.

   Tip: Work in batches if necessary to avoid overcrowding the pan.

4. 4

   Return the monkfish fillets to the pan, nestling them among the courgettes. Pour the vegetable stock around (not over) the fish.

   Tip: The stock will create steam that keeps the monkfish moist during roasting.

5. 5

   Transfer the pan to the preheated oven and roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork.

   Tip: Monkfish can become tough if overcooked, so check at the 12-minute mark.

6. 6

   While the fish roasts, prepare the herb butter by mixing the softened butter with minced garlic, fresh parsley, thyme, lemon juice, and lemon zest in a small bowl.

   Tip: Let the herb butter sit at room temperature so it's easy to dollop onto the hot fish.

7. 7

   Remove the pan from the oven and place a knob of herb butter on top of each monkfish fillet, allowing it to melt gently over the warm fish.

   Tip: The residual heat will melt the butter and infuse the dish with its fragrant herbs.

8. 8

   Serve immediately on warm plates, dividing the roasted courgettes and pan juices between servings. Garnish with extra fresh parsley and a wedge of lemon on the side.