Pan Roasted Monkfish with Potatoes and Leeks
Elevate your dinner table with this elegant Pan Roasted Monkfish with Potatoes and Leeks, a dish that highlights the delicately sweet, tender texture of monkfish paired with golden-crisp new potatoes and buttery caramelized leeks. This one-pan recipe starts with a flavorful sear of the fish, followed by a deglazing of dry white wine and a fragrant combination of thyme, garlic, and citrusy lemon zest. Finished in the oven to perfection, the dish is bathed in a silky, herb-infused pan sauce that brings all the flavors together. Perfect for an impressive yet approachable meal, this recipe is ideal for seafood lovers seeking a restaurant-quality dish in the comfort of home. Whether for a special occasion or a cozy weeknight dinner, this meal is both satisfying and simple to prepare.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Monkfish fillets
- 1 lb New potatoes
- 2 large (white and light green parts only) Leeks
- 4 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 sprigs Fresh thyme
- 2 cloves, minced Garlic
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 1 whole (zested and juiced) Lemon
- 1 tsp (to taste) Salt
- 1 tsp (to taste) Black pepper
- 2 tbsp Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Scrub the new potatoes under running water, then slice them into thin rounds, about 1/4-inch thick.
Trim the leeks, discarding the dark green tops and root ends. Slice the white and light green parts into thin rounds, and rinse thoroughly to remove any grit.
Season the monkfish fillets with salt, pepper, and a sprinkle of lemon zest on both sides. Set aside.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the potato slices in a single layer, and cook for 4-5 minutes on each side, until golden brown and crisp. Remove the potatoes from the skillet and set them aside on a plate.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the leeks and thyme sprigs, and cook over medium heat for 5-7 minutes, stirring occasionally, until the leeks are softened and slightly caramelized. Add the garlic and cook for an additional minute, until fragrant. Remove the leeks and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Increase the heat to medium-high, and sear the monkfish fillets for 2-3 minutes on each side, until golden brown.
Reduce the heat to medium and deglaze the pan by adding the white wine. Let it simmer for 1-2 minutes to reduce slightly, scraping any browned bits from the bottom of the skillet.
Add the chicken stock and lemon juice to the skillet. Return the cooked potatoes and leeks to the pan, arranging them around the monkfish fillets.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the monkfish is cooked through and opaque (internal temperature of 145°F).
Remove the skillet from the oven and stir in the remaining 1 tablespoon of butter to create a silky sauce. Sprinkle with chopped parsley and additional lemon zest.
Serve the monkfish fillets with the potatoes and leeks, and spoon the pan sauce over the top. Enjoy immediately.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1329 mg | 28% | |
*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.
