Roasted Monkfish with Potato and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in under an hour. Monkfish has such a lovely firm texture that holds up beautifully to roasting, and it's packed with lean protein to keep you satisfied. The crispy potato and herb crust adds wonderful texture and flavor without much fuss, and honestly, most of the ingredients are probably already in your kitchen. Just toss everything together, pop it in the oven, and you'll have an elegant restaurant quality meal on the table in about 45 minutes total.
Ella x
Ingredients
- 4monkfish fillets(about 150g each, patted dry)
- 600 gwaxy potatoes(cut into 2cm cubes)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 teaspoonsfresh thyme(leaves only)
- 80 gpanko breadcrumbs
- 40 gparmesan cheese(finely grated)
- 6 tablespoonsolive oil
- 50 gbutter
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlwhite wine(dry)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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