Roasted Monkfish with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted monkfish with watercress is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. The monkfish has the most delicate, buttery texture, and the peppery watercress provides a lovely contrast while being packed with nutrients and vitamins. What I love most is how simple it really is, just a few quality ingredients roasted together until golden and delicious. The panko breadcrumb topping adds a wonderful crunch, and the bright lemon and garlic keep everything fresh and vibrant.
Ella x
Ingredients
- 4monkfish fillets(about 180g each, patted dry)
- 200 gramsfresh watercress(roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 2lemon(1 zested, 1 for juice)
- 3garlic cloves(minced)
- 75 gramspanko breadcrumbs
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsred wine vinegar
- 1shallot(finely diced)
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). In a small bowl, combine panko breadcrumbs, minced garlic, lemon zest, fresh thyme, salt, and pepper. Drizzle in 2 tablespoons of olive oil until the mixture resembles damp sand.
Tip: Make the breadcrumb mixture ahead of time for easier assembly.
- 2
Pat monkfish fillets completely dry with paper towels and season both sides generously with salt and pepper. Place on a lined baking tray and press the breadcrumb mixture firmly onto the top of each fillet.
Tip: Dry fish ensures better browning and helps the crust adhere properly.
- 3
Drizzle 1 tablespoon of olive oil around the monkfish and roast in the preheated oven for 18-22 minutes until the fish is opaque and flakes easily with a fork and the crust is golden brown.
Tip: Monkfish is forgiving—it won't dry out as quickly as other white fish.
- 4
While the monkfish roasts, prepare the vinaigrette by whisking together red wine vinegar, diced shallot, and juice from 1 lemon. Gradually whisk in the remaining 3 tablespoons of olive oil until emulsified. Season with a pinch of salt and pepper.
Tip: Let the shallot sit in the vinegar for a minute to soften before adding oil.
- 5
In a large bowl, toss the chopped watercress with half of the vinaigrette just before serving, reserving the remainder as a drizzle.
Tip: Don't dress the greens too early or they'll wilt.
- 6
Arrange dressed watercress on individual serving plates. Top each portion with a roasted monkfish fillet and drizzle with any pan juices from the baking tray and reserved vinaigrette.
Tip: The warm fish will slightly wilt the watercress, creating a balanced temperature contrast.
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