Roasted Monkfish with Mushroom and Garlic Cream

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Season the monkfish fillets generously on both sides with salt and pepper.

   Tip: Monkfish has a firm texture similar to lobster, so it won't break apart during cooking.

2. 2

   Heat 2 tablespoons of butter with olive oil in a large oven-safe skillet over medium-high heat. Once foaming, sear the monkfish fillets for 2-3 minutes per side until golden, then transfer to a plate.

   Tip: A quick sear creates a flavorful crust while keeping the fish tender inside.

3. 3

   In the same skillet, melt the remaining 2 tablespoons of butter and sauté the sliced shallots for 2 minutes until softened.

4. 4

   Add the sliced mushrooms and minced garlic to the skillet, cooking for 4-5 minutes until the mushrooms release their moisture and begin to brown. Stir occasionally.

   Tip: Mushrooms add umami depth that complements the delicate monkfish perfectly.

5. 5

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half for about 2 minutes.

6. 6

   Pour in the heavy cream and add the thyme sprigs. Stir to combine and bring to a gentle simmer. Season with salt and pepper to taste.

7. 7

   Return the seared monkfish fillets to the skillet, nestling them into the mushroom and cream sauce. Transfer the entire skillet to the preheated oven.

8. 8

   Roast for 12-15 minutes until the monkfish is opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F).

   Tip: Don't overcook monkfish as it can become tough; check for doneness by gently pressing the thickest part.

9. 9

   Remove from the oven and finish with fresh lemon zest, lemon juice, and chopped parsley. Discard the thyme sprigs before serving.