2 6oz Monkfish Fillets (Before cooking Monkfish, we recommend seasoning them with salt and letting it sit for about 10-15 minutes to let out excess water. Then, rinse the salt off and pat fish dry with a clean paper towel)
6 Tbsp. olive oil
1 cup butter, cut into small cubes
1 shallot, finely minced
1 clove garlic, finely minced
½ cup white wine
1 lemon, juiced
1lb small red potatoes, quartered
2 Tbsp. fresh parsley, chopped (for garnish)
salt & pepper, to taste
Pre-heat oven to 375ºF.
Add potatoes to an oven-safe dish or sheet pan and season with 2 tablespoons of olive oil followed by salt and black pepper. Cook in the oven for about 30-45 minutes until the potatoes are tender on the inside. You can check this by using a knife or fork.
Heat a large non-stick skillet on medium to high heat and add 2 tablespoons of olive oil. Place fish in the pan and cook for about 2 to 3 minutes on each side until done. Remove from heat and let your fish rest.
In a small saucepan over low to medium heat, add wine, garlic, and shallot. Let it simmer and slightly reduce and then slowly add in butter cubes one at a time making sure to whisk consistently until smooth. Finish with lemon juice and a hint of salt and pepper to taste.
Plate your dish by adding roasted potatoes at the base and then spooning a bit of the lemon butter sauce. To that, add Monkfish on top followed by more lemon butter sauce. Garnish it with chopped parsley and enjoy.