Roasted Monkfish with Tomato and Herb Crust

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Arrange the halved cherry tomatoes in a single layer on a roasting pan, then drizzle with 2 tablespoons of olive oil, add minced garlic, half the basil, salt, and pepper. Roast for 8 minutes until tomatoes begin to soften.

   Tip: Getting the tomatoes started first ensures they'll caramelize beautifully while you prepare the monkfish.

2. 2

   While tomatoes roast, combine panko breadcrumbs, grated parmesan, remaining basil, parsley, lemon zest, and a pinch of salt and pepper in a shallow bowl.

   Tip: Use fresh herbs here for the best aromatic flavor—dried herbs won't provide the same brightness.

3. 3

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

   Tip: Dry fish is crucial for achieving a golden crust; moisture prevents proper browning.

4. 4

   Brush the remaining 2 tablespoons of olive oil onto the top and sides of each monkfish fillet.

   Tip: This helps the herb crust adhere and creates a beautiful golden finish.

5. 5

   Press the herb breadcrumb mixture firmly onto the top of each fillet, creating an even layer.

   Tip: Press firmly so the crust stays in place during roasting rather than sliding off.

6. 6

   Remove the tomato pan from the oven and nestle the crusted monkfish fillets among the tomatoes. Pour the white wine and lemon juice around the fish and tomatoes.

   Tip: The wine and lemon juice will create a light pan sauce that complements both the fish and tomato base.

7. 7

   Return to the oven and roast for 15-18 minutes until the monkfish is opaque and flakes easily with a fork, and the herb crust is golden brown.

   Tip: Monkfish is dense and forgiving—it won't dry out as quickly as other white fish, so don't be afraid to cook it through completely.

8. 8

   Remove from the oven and let rest for 2 minutes. Taste the pan juices and adjust seasoning if needed. Serve each monkfish fillet surrounded by roasted tomatoes and drizzle with the pan juices.

   Tip: The resting period allows juices to redistribute, keeping the monkfish moist and tender.