Roasted Monkfish with Tomato and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted monkfish recipe is one of my go to dishes when I want something that looks impressive but actually comes together in under an hour. The beautiful thing about monkfish is how quickly it cooks while staying incredibly tender and delicate. I love pairing it with a crispy tomato and herb crust that adds wonderful texture and flavor. Fresh basil is packed with antioxidants and anti inflammatory compounds, making this not just delicious but genuinely good for you. Best of all, this meal won't break the bank, and the whole thing from prep to table is ready in about 45 minutes. It's restaurant quality comfort food that any home cook can master.
Ella x
Ingredients
- 4monkfish fillets(about 150g each, pat dry)
- 400 gcherry tomatoes(halved)
- 4garlic cloves(minced)
- 20 gfresh basil(roughly chopped)
- 15 gfresh parsley(finely chopped)
- 80 gpanko breadcrumbs
- 50 gparmesan cheese(grated)
- 4 tablespoonsolive oil(divided)
- 100 mlwhite wine
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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