Magnificent Roasted Monkfish
Elevate your seafood dining with this *Magnificent Roasted Monkfish* recipe, a culinary masterpiece designed to impress. Succulent monkfish fillets are seared to golden perfection, infused with aromatic garlic, zesty lemon, and fresh thyme, then roasted to tender, flaky brilliance. A luxurious pan sauce, featuring a splash of dry white wine, melted butter, and a final bright note of lemon juice and parsley, takes this dish to gourmet heights. Ready in under an hour, this elegant yet approachable meal is perfect for a special date night or an indulgent family dinner. Pair it with roasted vegetables or creamy mashed potatoes for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces (about 6-8 oz each) monkfish fillets
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 2 pieces garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup dry white wine
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the monkfish fillets dry with paper towels to remove excess moisture. Sprinkle both sides with kosher salt and freshly ground black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the monkfish fillets and sear for 2-3 minutes on each side, or until golden brown.
Reduce the heat to medium, and add the minced garlic, lemon zest, and fresh thyme to the skillet. Stir for about 30 seconds to release the aromatic flavors.
Add the unsalted butter to the skillet and let it melt, basting the monkfish fillets with the buttery mixture using a spoon.
Pour in the dry white wine and allow it to simmer for 1-2 minutes to cook off some of the alcohol.
Transfer the skillet to the preheated oven and roast the monkfish for 10-12 minutes, or until the internal temperature of the fish reaches 145°F (63°C).
Carefully remove the skillet from the oven and place the monkfish fillets on a serving plate. Let them rest for 3-4 minutes.
Return the skillet with the remaining juices to medium heat. Stir in the lemon juice and chopped fresh parsley. Let it simmer for 1 minute to create a simple pan sauce.
Drizzle the pan sauce over the monkfish fillets before serving. Garnish with additional fresh parsley if desired.
Serve immediately with your favorite side dishes, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
