Roasted Monkfish with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Remove monkfish from the refrigerator 10 minutes before cooking to bring to room temperature.

   Tip: Room temperature fish cooks more evenly and develops better texture.

2. 2

   Pat the monkfish fillets completely dry with paper towels. Season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures a golden crust when roasted.

3. 3

   Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully lay the monkfish fillets skin-side down and sear for 3-4 minutes until golden.

   Tip: Don't move the fish while searing to develop a crispy exterior.

4. 4

   Transfer the skillet to the preheated oven and roast for 10-12 minutes until the fish is opaque and flakes easily when tested with a fork.

   Tip: Monkfish is delicate; avoid overcooking as it can become rubbery.

5. 5

   While fish roasts, prepare the sauce by combining shallot, garlic, white wine, and thyme in a small saucepan over medium heat. Simmer until reduced by half, about 4 minutes.

   Tip: Reducing the wine concentrates the flavors significantly.

6. 6

   Remove the pan from heat and whisk in cold butter cubes one at a time until the sauce becomes creamy and emulsified. Add lemon zest and juice, then strain through a fine sieve. Season with salt and pepper.

   Tip: Keep the sauce warm but not hot to prevent the butter from breaking.

7. 7

   In a separate bowl, toss fresh rocket with 2 tablespoons olive oil, lemon zest, and a pinch of salt. Arrange on serving plates.

   Tip: Dress the rocket just before serving to maintain its crispness.

8. 8

   Remove monkfish from oven and place one fillet on each bed of rocket. Arrange roasted cherry tomatoes around the plate and drizzle the warm butter sauce over and around the fish.

   Tip: Serve immediately while the monkfish is still warm and the rocket is fresh.