Roasted Monkfish with Green Bean and Garlic Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish comes together in just 40 minutes, making it perfect for a weeknight dinner that feels special. Monkfish, often called "poor man's lobster," has a wonderfully firm texture and mild flavor that pairs beautifully with garlicky butter and crisp green beans. Green beans are packed with vitamin K, which supports bone health and blood clotting. What I love most about this recipe is how simple it is to execute. You'll have a restaurant quality meal on the table without breaking the bank or spending hours in the kitchen. Fresh thyme and lemon brighten everything beautifully.
Ella x
Ingredients
- 4monkfish fillets(about 6 oz each, patted dry)
- 1¼ poundsfresh green beans(trimmed)
- 4 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- ¾ teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1fresh lemon(zested and halved)
- 4fresh thyme sprigs
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Toss the trimmed green beans with 1 tablespoon of olive oil, half the minced garlic, salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
Tip: Don't overcrowd the beans; they roast better when in a single layer.
- 3
Season the monkfish fillets on both sides with salt and pepper. Arrange them on the other side of the baking sheet, spacing them apart from the beans.
Tip: Monkfish has a delicate texture, so handle gently to avoid breaking.
- 4
Top each monkfish fillet with 0.5 tablespoon of butter, the remaining minced garlic, a thyme sprig, and a few sliced shallots.
Tip: The butter will melt and create a flavorful sauce as the fish roasts.
- 5
Drizzle the remaining 2 tablespoons of olive oil over the entire pan. Roast in the preheated oven for 20-25 minutes, until the fish is opaque and flakes easily with a fork and the beans are tender with slightly crispy edges.
Tip: The fish will continue to cook slightly after removal, so don't overcook.
- 6
Remove from the oven and immediately squeeze fresh lemon juice over both the fish and green beans. Sprinkle with lemon zest for brightness.
Tip: Fresh lemon juice added just before serving preserves its vibrant flavor.
- 7
Divide the monkfish and green beans between four plates, drizzling any accumulated pan juices over the top. Garnish with additional fresh thyme if desired and serve immediately.
Tip: The pan juices are delicious, so spoon them generously over each serving.
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