Monkfish with Lemon Parsley Sauce
Delight your taste buds with this elegant Monkfish with Lemon Parsley Sauce, a vibrant yet simple seafood dish that's perfect for weeknight dinners or special occasions. Tender monkfish fillets are pan-seared to golden perfection, then bathed in a luscious sauce made with fresh lemon juice, fragrant garlic, and a hint of cream for silky richness. A sprinkle of bright parsley and the subtle zest of lemon add a refreshing finish to every bite. Ready in under 40 minutes, this recipe combines gourmet flavor with ease, making it a standout addition to any table. Serve it with roasted vegetables or creamy mashed potatoes for a balanced, restaurant-worthy meal you'll want to revisit time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) Monkfish fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 3 tablespoons Lemon juice
- 1 Zest of lemon
- 2 tablespoons (finely chopped) Fresh parsley
- 0.5 cup Chicken or fish stock
- 2 tablespoons Heavy cream
Instructions
Pat the monkfish fillets dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the monkfish fillets and sear for 2-3 minutes on each side until golden brown. Remove the fillets from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken or fish stock, scraping the bottom of the skillet to deglaze and release any browned bits. Allow the stock to simmer for 2 minutes.
Stir in the lemon juice, lemon zest, and heavy cream. Taste and adjust for seasoning if needed, adding a pinch more salt or pepper if required. Let the sauce simmer for an additional 2 minutes until slightly thickened.
Return the monkfish fillets to the skillet, spooning the sauce over the fish. Reduce the heat to low and allow the fillets to cook for an additional 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the heat and sprinkle the chopped parsley over the fish.
Serve the monkfish immediately with a generous drizzle of the lemon parsley sauce. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2368 mg | 50% | |
*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.
