Roasted Monkfish with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted monkfish dish is one of my favorite weeknight dinners because it comes together in under an hour. Monkfish has such a wonderful firm texture that holds up beautifully to roasting, and the ginger brings this incredible warmth and brightness that just elevates the whole plate. Fresh ginger is amazing for digestion too, so you're getting something truly nourishing alongside an absolutely delicious meal. The beauty of this recipe is how simple it is to pull together with just a handful of pantry staples and whatever vegetables you have on hand. You'll have an elegant, restaurant quality dinner on the table faster than you'd think possible.
Ella x
Ingredients
- 4monkfish fillets(about 200g each, patted dry)
- 3 tablespoonsfresh ginger(finely minced)
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 4 tablespoonsolive oil
- 237 mlwhite wine
- 2carrots(cut into batons)
- 2parsnips(cut into batons)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
Detail level
Instructions
- 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
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
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
Roast the vegetables for 10 minutes at 200°C until they begin to soften slightly.
- 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
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
Spoon the ginger glaze evenly over each monkfish fillet and nestle the roasted vegetables around them. Scatter fresh thyme sprigs over the pan.
- 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
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.
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