Roasted Monkfish with Cucumber

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the monkfish fillets dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Drying the fish ensures better browning and a more delicate texture when roasted.

2. 2

   Heat vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets skin-side down and sear for 2-3 minutes until golden, then flip and sear the other side for another 2 minutes.

   Tip: Don't move the fish around too much during searing; let it develop a golden crust for better flavor.

3. 3

   Remove the monkfish from the skillet and set aside on a plate. In the same skillet, melt 1 tablespoon of butter and sauté the sliced shallots and minced garlic over medium heat for about 2 minutes until fragrant and softened.

   Tip: Keep the heat at medium to prevent the garlic from burning.

4. 4

   Add the sliced cucumber to the skillet and cook for 1-2 minutes, stirring gently, then deglaze the pan with white wine and lemon juice, scraping up any browned bits from the bottom.

   Tip: The wine adds depth while the lemon brightens the flavors naturally.

5. 5

   Return the seared monkfish fillets to the skillet, nestling them among the cucumber mixture. Transfer the entire skillet to the preheated oven and roast for 12-15 minutes until the fish is opaque and flakes easily when tested with a fork.

   Tip: Monkfish is forgiving and takes slightly longer to cook than other white fish, so don't worry about overcooking it quickly.

6. 6

   Remove from the oven and gently stir in the remaining 3 tablespoons of cold butter, one tablespoon at a time, until the sauce becomes silky and emulsified.

   Tip: Adding cold butter off heat creates a richer, more luxurious sauce without breaking it.

7. 7

   Taste the sauce and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh dill and lemon zest over the top just before serving.

   Tip: Fresh herbs added at the end preserve their delicate flavor and aroma.