Roasted Monkfish with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet wonderfully simple dish came together one evening when I had beautiful monkfish and fresh okra at hand. The mild, buttery fish pairs perfectly with tender roasted okra, and the whole meal comes together in under an hour. What I love most is how quickly it comes to the table, making it ideal for weeknight dinners without sacrificing restaurant quality flavors. Okra is packed with vitamin C and fiber, so you're getting something truly nourishing alongside that delicate, flaky fish. Just a handful of pantry staples like garlic, lemon, and thyme bring everything into harmony. Trust me, this one will become a regular in your cooking rotation.
Ella x
Ingredients
- 113 gmonkfish fillets(about 6 oz each)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsunsalted butter(cold, cubed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ½ teaspoonsmoked paprika
- 2 tablespoonsfresh thyme(chopped)
- 1lemon zest(from 1 lemon)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt, black pepper, and smoked paprika.
Tip: Dry fish ensures better browning and a more delicate crust when roasted.
- 2
Toss the okra halves in a bowl with 2 tablespoons of olive oil, salt, pepper, and half of the chopped thyme. Spread them on a baking sheet in a single layer, cut-side down.
Tip: Placing okra cut-side down promotes caramelization and reduces sliminess.
- 3
Heat a large oven-safe skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and let it shimmer.
Tip: Using an oven-safe skillet allows you to finish cooking the fish in the oven without transferring.
- 4
Carefully place the monkfish fillets in the hot skillet and sear for 3 minutes on the first side until golden brown. Flip and sear for another 2 minutes.
Tip: Don't move the fish around; let it develop a nice crust for better flavor.
- 5
Transfer the skillet to the oven and roast the monkfish for 8-10 minutes until the flesh is opaque and flakes easily when tested with a fork.
Tip: Monkfish is forgiving and won't dry out easily, but avoid overcooking to maintain its delicate texture.
- 6
While the fish roasts, place the okra in the oven alongside the skillet. Roast for 15-18 minutes until the edges are deeply browned and crispy.
Tip: The okra will benefit from the higher heat and will be perfectly charred when the fish is done.
- 7
Remove both the skillet and baking sheet from the oven. In a small saucepan over low heat, melt the cold butter with minced garlic, stirring constantly for about 2 minutes until fragrant.
Tip: Keeping the heat low prevents the butter from browning too quickly and burning the delicate garlic.
- 8
Remove the garlic butter from heat and whisk in the fresh lemon juice, remaining thyme, lemon zest, and red pepper flakes. Season with additional salt and pepper to taste.
Tip: Adding lemon juice off heat preserves the bright acidity and aromatic qualities.
- 9
Arrange the roasted monkfish fillets and charred okra on serving plates. Drizzle the lemon-garlic butter sauce over the fish and around the plate for an elegant presentation.
Tip: Let the sauce pool slightly around the fish to create a restaurant-quality presentation.
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