Roasted Monkfish with Radish and Brown Butter Emulsion
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Monkfish has the most wonderful firm, delicate texture, and it's packed with lean protein that keeps you satisfied without any heaviness. The magic happens when you toss those crispy roasted radishes with a silky brown butter emulsion that brings everything together. What I love most is how straightforward it all is once you get the components going at the same time. You'll have an elegant plate that looks like it came straight from a restaurant kitchen, but honestly, it's simple enough for any weeknight dinner.
Ella x
Ingredients
- 4monkfish fillets(about 180g each, patted dry)
- 400 gradishes(halved lengthwise)
- 100 gunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 100 mldry white wine
- 2 tablespoonsfresh parsley(finely chopped)
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss the radish halves with 1 tablespoon of olive oil, salt, and pepper on a roasting tray. Spread them in a single layer cut-side down and roast for 15 minutes until golden and tender.
Tip: Cut radishes in similar sizes to ensure even cooking.
- 2
While radishes roast, pat the monkfish fillets completely dry with paper towels and season generously on both sides with salt and pepper.
Tip: Dry fish prevents sticking and helps achieve a golden crust.
- 3
Heat 1 tablespoon of olive oil and 20g of butter in a large oven-safe skillet over medium-high heat. Once foaming, carefully place the monkfish fillets skin-side up in the pan.
Tip: Use an oven-safe skillet so you can transfer directly to the oven.
- 4
Sear the monkfish for 3 minutes until the bottom develops a light golden crust, then add the minced garlic and thyme sprigs around the fish and transfer the skillet to the oven.
Tip: Don't flip the fish; searing on one side is enough for monkfish.
- 5
Roast the monkfish for 8-10 minutes until it flakes easily with a fork and reaches an internal temperature of 63°C. Remove from oven and transfer fish to a warm plate.
Tip: Monkfish is lean; avoid overcooking or it becomes dry.
- 6
Place the now-golden roasted radishes on a serving platter and tent with foil to keep warm.
- 7
Return the skillet to the stovetop over medium heat. Add the minced shallot and sauté for 1 minute until fragrant, then deglaze with white wine, scraping up any browned bits from the bottom.
Tip: Deglazing captures all the flavorful fond stuck to the pan.
- 8
Let the wine reduce by half, then whisk in the remaining 60g of butter in small cubes until the sauce becomes creamy and emulsified. Remove from heat and stir in the lemon zest and juice.
Tip: Add butter off heat to prevent the sauce from breaking or separating.
- 9
Arrange the roasted monkfish and radishes on serving plates, pour the brown butter sauce around them, and garnish with fresh parsley and cracked black pepper.
Tip: Serve immediately while the butter sauce is warm and silky.
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