French · Dinner
French Roast Monkfish with Garlic
Monkfish tail is seasoned, seared, then roasted whole with unpeeled garlic cloves, thyme and butter until opaque. Finished with a lemony pan sauce made from the roasting butter and juices, served with soft roasted garlic cloves alongside for spreading.
$10
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
365Calories
38.6gProtein
19.9gFat
6.8gCarbs
1.2gSugar
0.8gFiber
720mgSodium
143mgChol
8.4gSat Fat
680mgPotassium
60mgCalcium
1.6mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
pat the monkfish dry, season with salt and black pepper, and set the garlic cloves and thyme sprigs beside the stove.
2
Sear
heat the olive oil in an oven-safe skillet over medium-high heat and sear the monkfish 2 minutes per side until the surface is golden and firm.
3
Roast
scatter the garlic cloves and thyme around the fish, dot with butter, and roast at 400F (200C) for 12–15 minutes until opaque throughout.
4
Rest
transfer the monkfish and garlic to a plate and rest for 5 minutes so the juices settle back into the flesh.
5
Deglaze
set the skillet over medium heat, pour in the wine and lemon juice, and scrape up the browned bits for 1 minute until the liquid reduces slightly.
6
Plate
slice the monkfish, spoon the pan sauce over the top, and arrange the roasted garlic cloves alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g monkfish tail, trimmed of membrane
- 8 cloves8 cloves garlic, unpeeled
- 2 tbsp2 tbsp butter
- 4 sprigs4 sprigs fresh thyme
- 11 lemon, juiced
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp dry white wine
