Roasted Monkfish with Turnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Toss the turnip cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until they begin to soften and develop light golden edges.

   Tip: Don't overcrowd the pan—arrange turnips in a single layer for even caramelization.

2. 2

   While turnips roast, prepare the herb butter by mixing the softened butter with minced garlic, thyme, parsley, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Prepare this ahead of time and chill if making more than 30 minutes in advance.

3. 3

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

   Tip: Drying the fish ensures better browning and a more delicate texture.

4. 4

   Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the monkfish fillets in the pan and sear for 2-3 minutes per side until lightly golden.

   Tip: Work in batches if necessary to avoid overcrowding and ensure even cooking.

5. 5

   Remove the skillet from heat and pour the white wine around (not over) the fish. Divide the herb butter among the fillets, placing a dollop on top of each one.

   Tip: The wine will create a light pan sauce that's delicious for spooning over the finished dish.

6. 6

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until the monkfish is opaque throughout and flakes easily with a fork.

   Tip: Check for doneness by gently pressing the thickest part—it should feel firm but not hard.

7. 7

   Remove from oven and scatter the roasted turnips around the fish in the skillet. Drizzle everything with fresh lemon juice and any pan juices.

   Tip: If the pan sauce looks thin, remove the fish and turnips, then reduce the liquid on the stovetop for 2-3 minutes before serving.

8. 8

   Plate the monkfish with turnips alongside and spoon the pan sauce over everything. Garnish with additional fresh herbs if desired.

   Tip: Serve immediately while the herb butter is still melting for maximum flavor and elegance.