Roasted Monkfish with Daikon and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have hours to spend in the kitchen. Monkfish, sometimes called the "poor man's lobster," has such a delicate, buttery texture that it needs minimal fuss to shine. The miso glaze brings umami depth while the daikon radish adds a light, slightly peppery crispness that cuts through the richness beautifully. Daikon is also packed with vitamin C and aids digestion, making this feel as nourishing as it is delicious. Best of all, this entire meal comes together in under an hour, making it perfect for impressing guests on a weeknight without the stress.
Ella x
Ingredients
- ¾ kgmonkfish fillets(patted dry)
- ½ kgdaikon radish(cut into 2-inch batons)
- 3 tablespoonswhite miso paste
- 4 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 1 tablespoonsesame oil(toasted)
- 237 mlsake
- 237 mldashi stock
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsyuzu juice
- 2scallions(thinly sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the daikon batons with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 12-15 minutes until golden and tender, stirring halfway through.
Tip: Daikon should have caramelized edges but still maintain a slight firmness.
- 2
While the daikon roasts, whisk together miso paste, sake, and dashi stock in a small bowl until smooth. Set aside.
Tip: Whisking the miso thoroughly prevents lumps in your final glaze.
- 3
Season the monkfish fillets generously on both sides with salt and pepper. Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat until foaming.
Tip: Pat the fish completely dry for a better sear and golden crust.
- 4
Sear the monkfish for 2-3 minutes per side until lightly golden. Remove from heat and brush the miso glaze evenly over each fillet.
Tip: Don't move the fish while searing—let it develop color undisturbed.
- 5
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the monkfish is cooked through and flakes easily with a fork.
Tip: Monkfish is dense and won't dry out easily, but avoid overcooking for the best texture.
- 6
In a separate small skillet, melt the remaining 1 tablespoon butter over medium heat. Add sage leaves and cook for 1-2 minutes until crispy, then remove and drain on paper towels.
Tip: Watch the sage carefully—it burns quickly and will turn bitter if overcooked.
- 7
Remove the monkfish from the oven and arrange on serving plates with the roasted daikon. Drizzle with yuzu juice and toasted sesame oil.
Tip: The acidity of yuzu brightens the rich miso flavors beautifully.
- 8
Garnish each plate with crispy sage leaves and sliced scallions. Serve immediately while the fish is still warm.
Tip: The contrast of crispy sage against tender fish adds wonderful textural interest.
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