Roasted Monkfish with Lotus Root and Miso Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Ingredients
- 4monkfish fillets(about 180g each, patted dry)
- 350 glotus root(peeled and sliced into 5mm rounds)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonswhite miso paste
- 3 tablespoonsunsalted butter(softened)
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 teaspoonsfresh lemon juice
- 1 teaspoonsesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2fresh scallions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Instructions
- 1
Preheat oven to 200°C (390°F). Toss lotus root slices with 2 tablespoons of olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes until golden and crispy, stirring halfway through.
Tip: Don't overcrowd the pan; use two sheets if needed for better crispiness.
- 2
While lotus root roasts, prepare the miso butter by whisking together softened butter, white miso paste, minced ginger, garlic, lemon juice, and sesame oil until smooth.
Tip: Make this ahead and refrigerate for easier handling.
- 3
Pat monkfish fillets dry with paper towels and season both sides with remaining salt and pepper. Place on a separate baking sheet lined with parchment paper.
Tip: Dry fish ensures better browning and prevents sticking.
- 4
Brush monkfish fillets with remaining 2 tablespoons of olive oil on top. Place in oven alongside lotus root for the final 8-10 minutes of cooking until flesh is opaque and flakes easily.
Tip: Monkfish cooks quickly; don't overcook or it becomes tough.
- 5
Remove both baking sheets from oven. Spoon a generous portion of miso butter over each monkfish fillet while still warm.
Tip: The residual heat will melt the butter perfectly over the fish.
- 6
Arrange roasted lotus root around the monkfish on serving plates. Garnish with fresh scallions and sesame seeds, then serve immediately.
Tip: This dish is best served hot right after assembly.
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