Roasted Monkfish with Ginger

Instructions

1. 1

   Preheat your oven to 200°C (400°F). In a small bowl, combine minced ginger, garlic, soy sauce, honey, and lemon juice to create a glaze.

   Tip: Preparing the glaze ahead of time allows the flavors to meld together before cooking.

2. 2

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

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

3. 3

   Toss the carrot and parsnip batons with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a large roasting pan.

   Tip: Arrange vegetables in a single layer so they roast evenly and develop caramelization.

4. 4

   Roast the vegetables for 10 minutes at 200°C until they begin to soften slightly.

5. 5

   While vegetables roast, heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets in the skillet and sear for 2-3 minutes per side until golden.

   Tip: Don't move the fish too much while searing to allow proper browning and crust formation.

6. 6

   Push the seared monkfish to the side of the skillet and deglaze with white wine, scraping up any browned bits from the bottom.

   Tip: The browned bits, called fond, contain concentrated flavor and enrich your sauce.

7. 7

   Spoon the ginger glaze evenly over each monkfish fillet and nestle the roasted vegetables around them. Scatter fresh thyme sprigs over the pan.

8. 8

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork.

   Tip: Monkfish is done when it reaches an internal temperature of 63°C; be careful not to overcook as it can become dry.

9. 9

   Remove from the oven and let rest for 2 minutes before serving. Drizzle any pan juices over the fish and vegetables.

   Tip: Resting allows residual heat to distribute evenly and keeps the fish moist.