Roasted Monkfish with Parsnip Purée and Crispy Sage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.