Roasted Monkfish with Lotus Root and Miso Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish combines buttery monkfish with crispy lotus root for something truly special, and the best part is it comes together in under an hour. I love how the umami rich miso butter brings everything together while keeping prep wonderfully simple. Lotus root is fantastic for your digestion thanks to its natural fiber content, and honestly, it's becoming easier to find at most grocery stores. The ginger and garlic add warmth and depth without requiring any complicated techniques. It's the kind of dinner that feels restaurant worthy but doesn't demand much from your kitchen or your time.
Ella x
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)
Detail level
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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