Roasted Monkfish with Fennel

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the monkfish fillets completely dry and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and a more flavorful crust.

2. 2

   Place fennel halves on a large roasting pan, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 12 minutes until they begin to soften and caramelize at the edges.

   Tip: Starting fennel early allows it to develop deep, sweet flavors.

3. 3

   Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, sear the monkfish fillets for 2-3 minutes on each side until golden brown.

   Tip: A quick sear locks in moisture and creates a flavorful crust.

4. 4

   Remove the seared monkfish and set aside. In the same skillet, add sliced garlic and cook for 30 seconds until fragrant.

   Tip: Watch carefully to prevent garlic from burning.

5. 5

   Pour in the white wine and lemon juice, scraping up any browned bits from the pan bottom with a wooden spoon. Add the vegetable stock and thyme sprigs.

   Tip: Deglazing captures all the flavorful pan residues.

6. 6

   Nestle the seared monkfish fillets and partially cooked fennel back into the skillet, spooning some liquid over the fish. Transfer to the preheated oven and bake for 8-10 minutes until the monkfish is opaque and flakes easily.

   Tip: Monkfish is lean and cooks quickly, so avoid overcooking.

7. 7

   Remove from the oven and transfer monkfish and fennel to serving plates. Place the skillet over medium heat and simmer the sauce for 2 minutes until slightly reduced.

   Tip: Reducing concentrates flavors and creates a silkier sauce.

8. 8

   Remove from heat, discard thyme sprigs, and whisk in the cold butter cubes one at a time until the sauce becomes glossy and smooth.

   Tip: Mounting with butter adds richness and body to the sauce.

9. 9

   Spoon the fennel-wine reduction sauce around the monkfish and fennel, garnish with fresh fennel fronds, and serve immediately.

   Tip: Fresh fennel fronds add a subtle anise flavor and visual elegance.