Roasted Monkfish with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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.