Roasted Monkfish with Parsnip Purée and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have hours to spend cooking. Monkfish, often called the poor man's lobster, delivers impressive restaurant quality results in under an hour. The creamy parsnip purée is naturally sweet and packed with fiber to support digestion, while crispy sage leaves add a sophisticated herbal note that makes the whole plate sing. What I love most is how forgiving this recipe is: if you've got good fish and quality butter, you're already halfway to something delicious. It's fancy enough for guests but simple enough for a weeknight treat.
Ella x
Ingredients
- 4monkfish fillets(about 180g each, patted dry)
- 600 gparsnips(peeled and chopped)
- 100 gbutter(divided)
- 12fresh sage leaves
- 2shallots(finely minced)
- 100 mldry white wine
- 2 tablespoonsfresh lemon juice
- 300 mlvegetable stock
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). While it heats, boil the chopped parsnips in salted water for 12-15 minutes until completely tender, then drain well.
Tip: Drain the parsnips thoroughly to prevent the purée from becoming watery.
- 2
Blend the cooked parsnips with 50g of butter and 60ml of the vegetable stock until smooth and creamy. Season with salt and pepper, then transfer to a warm bowl and set aside.
Tip: Keep the purée warm by covering it or reheating gently just before serving.
- 3
Pat the monkfish fillets completely dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and a crispy exterior.
- 4
Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, sear the monkfish fillets for 2-3 minutes on each side until golden brown, then transfer the skillet to the oven.
Tip: Use an oven-safe skillet to seamlessly transition from stovetop to oven.
- 5
Roast the monkfish in the oven for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Monkfish cooks quickly, so check for doneness early to avoid overcooking.
- 6
While the fish roasts, heat 25g of butter in a small pan over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy, then remove to a paper towel.
Tip: Watch the sage carefully as it can burn quickly.
- 7
In another small pan, sauté the minced shallots in remaining butter over medium heat for 2 minutes until softened. Deglaze with white wine, then add the remaining vegetable stock and simmer for 3 minutes.
Tip: The wine adds acidity that complements the richness of the monkfish.
- 8
Remove from heat and whisk in the lemon juice and remaining 25g of cold butter, stirring until the sauce is glossy and emulsified. Season with salt and pepper to taste.
Tip: Add the cold butter off the heat to create a silky beurre blanc without breaking it.
- 9
To plate, spoon a generous dollop of parsnip purée in the center of each plate. Top with a roasted monkfish fillet, drizzle with lemon beurre blanc, and garnish with crispy sage and fresh thyme sprigs.
Tip: Serve immediately while the fish and purée are still warm.
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