Roasted Monkfish with Edamame

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

   Tip: This ensures even cooking and easy cleanup.

2. 2

   Place the edamame in a small bowl, drizzle with 1 tablespoon of olive oil, season with salt and pepper, then spread evenly on the prepared baking sheet.

   Tip: Arrange them in a single layer around the edges of the sheet to make room for the fish in the center.

3. 3

   Pat the monkfish fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and a more delicate texture.

4. 4

   Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets and sear for 2 minutes per side until lightly golden.

   Tip: Don't move the fish while searing—this develops a flavorful crust.

5. 5

   Transfer the skillet to the oven and roast the fish for 12-15 minutes until it flakes easily with a fork.

   Tip: The internal temperature should reach 145°F (63°C).

6. 6

   Remove the skillet from the oven and transfer the monkfish to a serving plate, leaving the edamame to continue roasting for 2 more minutes if needed.

7. 7

   Place the skillet on the stovetop over medium heat and add the minced garlic with the remaining 1 tablespoon of olive oil, cooking for 30 seconds until fragrant.

   Tip: Be careful not to burn the garlic as it will taste bitter.

8. 8

   Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the skillet, then let it simmer for 2-3 minutes to reduce slightly.

   Tip: This creates a light, flavorful sauce.

9. 9

   Remove from heat and whisk in the cold butter until emulsified, then stir in the lemon zest, lemon juice, fresh thyme, and red pepper flakes if using.

   Tip: The butter creates a silky, luxurious sauce—don't let it boil after adding.

10. 10

    Arrange the monkfish and roasted edamame on serving plates, spoon the lemon-garlic sauce around the fish, and garnish with fresh thyme sprigs and lemon wedges.

    Tip: Serve immediately while the fish is warm and the sauce is at its best.