Roasted Monkfish with Mushroom and Garlic Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant monkfish dish is one of my favorite weeknight dinners because it comes together in under an hour without any fuss. The meaty texture of monkfish holds up beautifully to roasting, and it's paired with a luxurious mushroom and garlic cream sauce that tastes far more restaurant quality than the effort requires. Mushrooms are wonderful for you too, packed with immune boosting compounds and nutrients. What I love most is that you likely have most of these ingredients in your kitchen already, making this both affordable and incredibly convenient when you want something special on the table quickly.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 180g each, patted dry)
- 400 gmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 150 mldry white wine
- 200 mlheavy cream
- 4 tablespoonsbutter(divided)
- 2shallots(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1lemon(zest and juice)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
In the same skillet, melt the remaining 2 tablespoons of butter and sauté the sliced shallots for 2 minutes until softened.
- 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
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half for about 2 minutes.
- 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
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
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
Remove from the oven and finish with fresh lemon zest, lemon juice, and chopped parsley. Discard the thyme sprigs before serving.
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