Roast Monkfish with Lemon & Parsley Butter
360g monkfish fillets 1 tbsp olive oil
Sea salt Freshly ground pepper
1 lemon 40g unsalted butter
A few sprigs of flat-leaf parsley, leaves only
- Preheat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the monkfish fillets and pat them dry with kitchen paper. Gently rub a little salt and pepper into the monkfish.
- Place an ovenproof frying pan on medium-high heat for 2 mins, then add the monkfish. Fry for 2 mins to just brown the monkfish, then carefully turn it over and fry for a further 2 mins. Transfer the frying pan to the oven and roast the monkfish for 6-8 mins, depending on how thick the fillets are. The monkfish will be opaque and flake easily when pressed with a fork when it’s ready. No ovenproof frying pan? Simply fry the monkfish in a frying pan, then transfer to a lightly greased roasting tin or baking tray and roast it in that.
- While the monkfish roasts, make the lemon and parsley butter. Finely grate the zest from the lemon. Juice 1 half. Roughly chop the parsley leaves.
- Melt the butter in a small pan over low heat, then stir in the lemon zest, juice, and most of the parsley leaves. Season with a little salt and pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven and pour over the lemon and parsley butter. Garnish with the remaining chopped parsley to serve.