Roasted Monkfish with Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish is one of my favorite weeknight dinners because it comes together in under an hour and looks fancy enough for guests. Monkfish has such a delicate, buttery texture that it needs very little fussing around with. I love pairing it with roasted garlic, which becomes wonderfully sweet and mellow when cooked whole. Garlic is also packed with allicin, a compound known for its immune boosting properties. The whole thing is drizzled with good olive oil, white wine, and fresh lemon juice, creating an aromatic, restaurant quality meal that's simple to prepare at home.
Ella x
Ingredients
- 4monkfish fillets(about 6 oz each, patted dry)
- 12garlic cloves(peeled and halved)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 6fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon slices(halved for garnish)
- 118 mlwhite wine(dry)
- 2 tablespoonsbutter(cold)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Place a large cast-iron or ceramic baking dish in the oven to heat for 5 minutes.
Tip: A preheated dish ensures the monkfish starts cooking immediately, developing a golden exterior.
- 2
Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.
Tip: Drying the fish prevents steam from forming and allows for better browning.
- 3
Carefully remove the hot baking dish from the oven and coat the bottom with 2 tablespoons of olive oil. Arrange the monkfish fillets skin-side down in the dish and scatter the garlic halves around them.
Tip: The hot oil will sizzle when the fish hits the pan, creating a flavorful crust.
- 4
Drizzle the remaining 2 tablespoons of olive oil over the fish and garlic. Pour the white wine around the fillets, then distribute the fresh thyme sprigs on top. Squeeze fresh lemon juice over everything.
Tip: The wine creates a light pan sauce that keeps the monkfish moist during roasting.
- 5
Roast in the preheated oven for 18-22 minutes, until the monkfish is opaque throughout and flakes easily with a fork. The garlic should be soft and golden.
Tip: Start checking at 18 minutes as monkfish cooks quickly and can become dry if overcooked.
- 6
Remove from the oven and transfer the monkfish to serving plates. Strain the pan juices into a small saucepan and whisk in the cold butter over medium heat until emulsified, creating a silky sauce.
Tip: The emulsified sauce adds richness and elegance to the dish.
- 7
Spoon the garlic cloves and pan sauce around each monkfish fillet. Garnish with fresh lemon slices and any remaining thyme leaves before serving.
Tip: The roasted garlic cloves become creamy and sweet, perfect for spreading on bread if desired.
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