Roasted Monkfish with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish is one of my favorite weeknight dinners. Monkfish has the most wonderful, delicate texture, and when roasted with crispy pancetta and garlicky spinach, it feels restaurant quality without the fuss. What I love most is that the whole meal comes together in just 45 minutes from start to table. The spinach is packed with iron and nutrients, making this feel as good as it tastes. Whether you're cooking for yourself or impressing guests, this recipe delivers impressive results with minimal effort.
Ella x
Ingredients
- 4monkfish fillets(about 180g each, patted dry)
- 400 gfresh spinach(packed)
- 100 gpancetta(diced)
- 4garlic cloves(minced)
- 75 gbutter(divided)
- 3 tablespoonsfresh lemon juice
- 100 mlwhite wine(dry)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 1shallot(finely minced)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Cook the diced pancetta in a large pan over medium heat until the edges are crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan.
Tip: Save the pancetta fat as it adds wonderful flavor to the spinach.
- 2
Add the minced garlic to the same pan and sauté for about 1 minute until fragrant. Add the fresh spinach in batches, stirring continuously until fully wilted, approximately 3-4 minutes total. Season with a pinch of salt and pepper, then stir in the reserved pancetta. Transfer to a serving platter and keep warm.
Tip: Wilting spinach in batches prevents overcrowding and ensures even cooking.
- 3
In a small saucepan, combine the white wine and minced shallot over medium heat. Simmer until the liquid reduces by half, about 3-4 minutes. Remove from heat and whisk in 50g of cold butter, piece by piece, until the sauce becomes creamy and glossy. Finish with the fresh lemon juice and season with salt and pepper to taste.
Tip: Keep the heat low when whisking in butter to create a silky emulsion without breaking the sauce.
- 4
Pat the monkfish fillets dry with paper towels and season generously on both sides with salt and pepper. Heat the olive oil and remaining 25g of butter in an oven-safe skillet over medium-high heat until the butter is foaming.
Tip: Dry fish ensures better browning and prevents sticking.
- 5
Place the monkfish fillets in the hot skillet and sear for 2-3 minutes on the first side until golden brown. Carefully flip and sear the other side for another 2 minutes. Top each fillet with a sprig of fresh thyme.
Tip: Don't move the fish around while searing; let it develop a golden crust for better flavor.
- 6
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the monkfish is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F).
Tip: Monkfish is delicate; avoid overcooking to keep it moist and tender.
- 7
Divide the wilted spinach mixture among four serving plates. Top each portion with a roasted monkfish fillet and drizzle the lemon beurre blanc sauce around the fish and spinach.
Tip: Plate while everything is warm for the best presentation and flavor.
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