Roasted Monkfish with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have hours to spend cooking. Roasted monkfish with kale is a restaurant quality meal that's ready in under an hour, making it perfect for weeknight dinners or impressing guests without stress. Monkfish has this wonderful firm, almost meaty texture that becomes beautifully golden when roasted, while the kale adds incredible nutrition with its high levels of vitamins and antioxidants. The combination of garlic, shallots, fresh thyme, and a splash of white wine creates a sauce that's both simple and sophisticated, proving you don't need complicated techniques to create something truly delicious.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 6 oz each, patted dry)
- 1 bunchfresh kale(roughly chopped, stems removed)
- 3shallots(thinly sliced)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 118 mlvegetable or fish stock
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter(cold, cubed)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). While heating, season the monkfish fillets generously with salt and pepper on both sides.
Tip: Pat the fish completely dry with paper towels before seasoning to ensure better browning.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets in the pan and sear for 2-3 minutes per side until golden. Transfer the fish to a plate.
Tip: Don't move the fish around—let it develop a nice crust before flipping.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced shallots over medium heat for 4-5 minutes, stirring occasionally, until softened and lightly caramelized.
Tip: Lower the heat if the shallots begin to brown too quickly.
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
Tip: This deglazing step captures all the flavorful browned bits for your sauce.
- 5
Add the chopped kale, fresh thyme, and stock to the skillet. Stir well and arrange the seared monkfish fillets on top of the kale. Transfer the skillet to the preheated oven.
Tip: The kale will wilt significantly as it roasts—don't be alarmed by the large amount.
- 6
Roast for 12-15 minutes until the monkfish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Tip: Monkfish is forgiving and won't dry out as quickly as other fish, but avoid overcooking for best texture.
- 7
Remove the skillet from the oven. Discard the thyme sprigs. Whisk in the cold butter cubes to create a silky pan sauce, tasting and adjusting seasoning as needed.
Tip: Adding cold butter at the end creates an emulsified sauce with beautiful richness.
- 8
Divide the kale and pan sauce among four serving plates. Top each with a roasted monkfish fillet and drizzle with any remaining sauce.
Tip: Serve immediately while the fish is still warm and the kale has a slight crispness to its edges.
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