Roasted Monkfish with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that feels fancy but comes together in just 40 minutes. Monkfish is wonderfully firm and meaty, making it perfect for roasting, and it's packed with lean protein to keep you satisfied. Paired with pak choi, which is loaded with vitamin C and calcium, you've got a restaurant quality meal that's actually quite simple to pull off at home. The ginger and garlic create this beautiful Asian inspired sauce that makes the whole thing taste complex without requiring any difficult techniques. Best part? It's genuinely budget friendly and uses ingredients you probably already have in your pantry.
Ella x
Ingredients
- 4 piecesmonkfish fillets(about 180g each, patted dry)
- 600 gpak choi(halved lengthwise)
- 4 tablespoonsolive oil
- 6 clovesgarlic cloves(minced)
- 2 tablespoonsfresh ginger(finely grated)
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 teaspoonsesame oil
- 1 wholelemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better sear and prevents it from steaming in the pan.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets skin-side down and sear for 3-4 minutes until golden, then flip and sear the other side for 2 minutes.
Tip: Don't move the fish around too much; let it develop a golden crust undisturbed.
- 3
Transfer the skillet to the oven and roast the monkfish for 8-10 minutes until cooked through and flaking easily with a fork.
Tip: Monkfish has a firm, meaty texture and is forgiving; it won't dry out as quickly as other white fish.
- 4
Meanwhile, heat the remaining 2 tablespoons of olive oil in another large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the grated ginger and cook for another 30 seconds.
Tip: Toast the aromatics briefly to release their essential oils without burning them.
- 5
Add the halved pak choi to the skillet, arranging them cut-side down. Cook undisturbed for 3-4 minutes until the cut sides turn golden, then flip and cook for another 2-3 minutes until tender but still crisp.
Tip: The caramelized cut side adds wonderful depth of flavor and visual appeal.
- 6
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil to create the glaze.
Tip: This glaze brings everything together with a perfect balance of salty, sweet, and nutty flavors.
- 7
Pour the glaze over the cooked pak choi and toss gently to coat. Cook for 1 minute more until the glaze is warm and slightly reduced.
Tip: Don't over-toss the pak choi so it retains its beautiful presentation.
- 8
Divide the pak choi among four serving plates and top each with a roasted monkfish fillet. Drizzle any remaining pan glaze around the plate and serve with lemon wedges on the side.
Tip: A squeeze of fresh lemon juice just before eating brightens all the flavors beautifully.
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