Roasted Monkfish with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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.