Roasted Monkfish with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Monkfish has this wonderful, delicate sweetness that pairs beautifully with bright lemon and garlic, while the edamame adds a lovely textural contrast and a serious protein boost. What I love most is how elegant it looks when plated, yet it requires minimal fuss in the kitchen. The edamame are already cooked, so you're really just roasting the fish and building a silky pan sauce. It's impressive enough to serve guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4monkfish fillets(about 6 oz each, patted dry)
- 473 mlfrozen edamame
- 4 tablespoonsextra virgin olive oil(divided)
- 4garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 237 mlwhite wine
- 237 mlvegetable broth
- 2 tablespoonsunsalted butter(cold, cubed)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4 sprigsfresh thyme
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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
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.
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