Roasted Monkfish with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant monkfish dish has become my go to dinner when I want something special without spending hours in the kitchen. The beauty of monkfish is that it's naturally lean and packed with protein, making it a guilt free indulgence that comes together in under an hour. I love pairing it with fresh cucumber because the cool, crisp vegetable balances the richness of the butter sauce perfectly. What really makes this recipe a winner is how straightforward it is, even though it tastes like you've slaved away. A simple pan roast followed by a quick white wine and dill sauce, and you've got an impressive meal that won't break the bank. Your dinner guests will think you're a culinary genius.
Ella x
Ingredients
- 4monkfish fillets(about 6 oz each, patted dry)
- 2english cucumber(peeled and sliced into half-moons)
- 2shallots(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 4 tablespoonsunsalted butter(divided)
- 237 mldry white wine
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1 tablespoonvegetable oil
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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.
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