Roasted Monkfish with Turnip and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a beautiful weeknight dinner I've been making lately that comes together in under an hour. Monkfish is such a wonderful, meaty fish that holds up beautifully to roasting, and pairing it with buttery roasted turnips creates something really special without any fuss. Turnips are packed with vitamin C and fiber, so you're getting something genuinely nourishing alongside delicious food. What I love most about this recipe is how simple it truly is, yet it tastes impressive enough for guests. The herb butter melts over everything as it roasts, infusing the fish with incredible flavor. Give this one a try and let me know what you think.
Ella x
Ingredients
- 4monkfish fillets(about 180g each, skin removed)
- 500 gturnips(peeled and cut into 2cm cubes)
- 3 tablespoonsolive oil
- 50 gbutter(softened, divided)
- 1 tablespoonfresh thyme(finely chopped)
- 1 tablespoonfresh parsley(finely chopped)
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlwhite wine(dry)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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