Roasted Monkfish with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making when I want something elegant yet surprisingly simple. Roasted monkfish paired with creamy pumpkin and sage brown butter feels fancy enough for company, but comes together in just an hour from start to finish. Monkfish is wonderfully firm and takes beautifully to roasting, while pumpkin puree keeps costs down and adds natural sweetness plus fiber to balance the richness of the butter. The sage brings an earthy warmth that ties everything together perfectly, making this a dish that tastes like autumn in the best possible way.
Ella x
Ingredients
- 4monkfish fillets(about 6 oz each, patted dry)
- 473 mlpumpkin purée(fresh roasted or canned)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 2shallots(minced)
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Warm 2 tablespoons of butter in a large saucepan over medium heat, then sauté the minced shallots until softened, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 2
Stir the pumpkin purée into the pan with the shallots and garlic. Pour in the vegetable broth and stir until smooth. Simmer for 8 minutes, stirring occasionally, until the mixture is creamy and slightly thickened.
Tip: If your pumpkin purée is watery, simmer a few minutes longer to reduce excess liquid.
- 3
Season the pumpkin mixture with salt and black pepper to taste. Divide the purée among four serving plates or transfer to a warm serving platter, creating a bed for the monkfish.
- 4
Pat the monkfish fillets dry with paper towels and season generously on both sides with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat.
Tip: Drying the fish ensures a better sear and golden crust.
- 5
Once the oil is shimmering, carefully place the monkfish fillets in the skillet, cooking for 2-3 minutes on the first side without moving them. Flip and cook for another 1-2 minutes, until lightly golden.
Tip: Don't overcrowd the pan; work in batches if necessary.
- 6
Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the fish is opaque and flakes easily with a fork. Remove from the oven and place the roasted monkfish atop the pumpkin purée.
Tip: Monkfish has a firm texture and won't dry out as quickly as delicate white fish.
- 7
In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the fresh sage leaves and cook for 3-4 minutes, swirling the pan, until the butter turns golden brown and the sage is crispy.
Tip: Watch carefully to prevent the butter from burning; it should smell nutty and pleasant.
- 8
Drizzle the sage brown butter over each monkfish fillet and pumpkin bed. Garnish with fresh thyme sprigs, lemon zest, and a squeeze of fresh lemon juice. Serve immediately while the sage is still crispy.
Tip: The acidity of the lemon brightens the rich, buttery flavors of the dish.
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