Roasted Monkfish with Leek and Saffron Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but manageable on a weeknight. Monkfish has this wonderful firm texture that holds up beautifully to roasting, and it's packed with lean protein to keep you satisfied. The saffron butter sounds fancy, but honestly, the whole thing comes together in under an hour with minimal fuss. Tender leeks caramelize alongside the fish while the saffron infuses everything with warmth and subtle earthiness. It's the kind of meal that feels like you've spent all day cooking, but really you're just letting the oven do the heavy lifting. Your dinner guests will be thoroughly impressed.
Ella x
Ingredients
- 4monkfish fillets(approximately 180g each, patted dry)
- 3leeks(white and light green parts, halved lengthwise)
- 100 gbutter(divided)
- ½ gsaffron threads
- 120 mldry white wine
- 2shallots(finely minced)
- 2garlic cloves(minced)
- 4 sprigsfresh thyme
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspolive oil
- 1 tbsplemon juice
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the monkfish fillets dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry fish cooks more evenly and develops better browning on the exterior.
- 2
Brush the leek halves with olive oil, season with salt and pepper, and arrange them cut-side down on a roasting tray. Roast for 12 minutes until the cut sides turn golden.
Tip: Roasting leeks separately ensures they caramelize beautifully without overcooking the delicate fish.
- 3
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets in the pan and sear for 2-3 minutes on each side until lightly golden.
Tip: A hot pan creates a protective crust that keeps the flesh moist and tender.
- 4
Remove the leeks from the oven and arrange them around the monkfish in the skillet. Add the thyme sprigs and transfer the entire skillet to the preheated oven.
- 5
Roast for 8-10 minutes until the monkfish is opaque throughout and flakes easily with a fork. Transfer the fish and leeks to a warm serving plate.
Tip: Monkfish continues cooking after removal, so avoid overcooking it in the oven.
- 6
In a small saucepan, melt 25g of butter over medium heat. Add the shallots and garlic, sautéing gently for 2 minutes until fragrant but not browned.
- 7
Pour in the white wine and bring to a gentle simmer. Add the saffron threads and let infuse for 2 minutes, then reduce the liquid by half, about 3-4 minutes.
Tip: Saffron releases its color and flavor slowly, creating a beautiful golden sauce.
- 8
Remove from heat and whisk in the remaining 75g of butter, one piece at a time, until the sauce is silky and emulsified. Season with lemon juice, salt, and pepper to taste.
Tip: Adding butter off the heat prevents the sauce from breaking and becoming greasy.
- 9
Spoon the saffron butter sauce over the roasted monkfish and leeks. Garnish with fresh herbs and serve immediately.
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