Roasted Monkfish with Potato and Herb Crust

Instructions

1. 1

   Preheat your oven to 200°C. Toss the potato cubes with 3 tablespoons of olive oil, salt, and pepper, then spread on a baking tray. Roast for 15 minutes until beginning to soften.

   Tip: Use a large tray so potatoes have room to roast evenly and develop color.

2. 2

   While potatoes roast, combine panko breadcrumbs, parmesan, lemon zest, parsley, thyme, salt, and pepper in a shallow bowl.

   Tip: Mix the herb crust ingredients just before using so the herbs stay vibrant and fragrant.

3. 3

   Pat the monkfish fillets dry with paper towels. Brush both sides with the remaining 3 tablespoons of olive oil.

   Tip: Dry fish is essential for a crispy crust and prevents steaming during roasting.

4. 4

   Press the herb-breadcrumb mixture firmly onto the top of each monkfish fillet, coating generously.

   Tip: Work quickly and use your fingers to ensure the coating adheres well to the oiled fish.

5. 5

   Remove the tray with potatoes from the oven. Push potatoes to the sides and nestle the monkfish fillets in the center. Return to the oven for 10-12 minutes until the crust is golden and fish is opaque.

   Tip: The monkfish is done when it flakes easily with a fork and reaches an internal temperature of 60°C.

6. 6

   While the fish finishes cooking, melt butter in a small pan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and lemon juice, simmer for 2-3 minutes.

   Tip: Keep the pan temperature moderate so the butter doesn't brown before you add the liquid.

7. 7

   Remove the baking tray from the oven. Drizzle the lemon butter sauce over the monkfish and potatoes. Serve immediately while everything is hot.

   Tip: Garnish with fresh lemon wedges and extra parsley if desired for added freshness.