Roasted Monkfish with Leek and Saffron Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Spoon the saffron butter sauce over the roasted monkfish and leeks. Garnish with fresh herbs and serve immediately.