Monkfish

Monkfish with Herb Browned Butter

Monkfish is affectionately known as "poor man's lobster" with a sweet, meaty, shellfish-like texture. But there's certainly nothing "poor" about this dish! If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is.

Prep Time: 10 mins

Cook Time mins: 8

Servings: 2; Calories: 308 cal

Ingredients

• 10oz monkfish fillets, skinless and boneless
• 1 1/2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper, finely ground
• 2 tbsp unsalted butter, cut into 1/2"cubes
• 2 garlic cloves, smashed
• 2 sprigs thyme

Fresh herbs (Note 3):

• 1/2 tsp parsley, finely chopped
• 1/2 tsp chives, finely chopped
• 1/2 tsp chervil or dill, finely chopped

Instructions

1. Cut fillets: Cut each monkfish into 3 or 4 even size pieces.
2. Season: Sprinkle both sides of fish with salt and pepper.
3. Heat oil: Heat oil in non-stick pan over medium heat. Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. Cook for a further 2 minutes, then flip fish.
4. Add butter and baste: Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes, or the flesh flakes easily. Butter will begin to smell nutty - it's now brown butter!
5. Rest: Transfer fish onto a rack or platter and rest for 3 minutes.
6. Add herbs: Add herbs to butter remaining in pan. Serve this Herb Brown Butter with monkfish.

To serve, slice monkfish into 1" pieces. Drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.

Notes:

Thickness of fillets - Monkfish fillets are shaped with quite a thick end and the thinner tail end. The really thick end can take almost twice as long to cook, so put the thicker pieces in first, thinner pieces in later, and take the thinner pieces out first.

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