With firm, sweet meat, Monkfish has been dubbed the “poor man’s lobster” as it resembles the taste and texture of the crustacean.
· 1 pound monkfish fillets
· ½ tsp. salt
· ¼ tsp. pepper
· 4 tbsp. lemon juice (fresh is best)
· 1–2 garlic cloves, minced
· 4 tbsp. vegetable broth, white wine, white wine vinegar, or water
· 2 tbsp. fresh parsley, stems removed and roughly chopped, or 2 teaspoon dried parsley, optional
· 6-8 tbsp. butter, margarine, or olive oil
1. Preheat oven to 425 °F. Line a rimmed sheet pan with tinfoil or coat with cooking spray.
2. In bowl, whisk together lemon juice, garlic, wine, and parsley.
3. Place fish in pan. Score small slits along its width. Sprinkle with salt and pepper.
4. Place 1/8” slices of butter atop the fillet.
5. Pour lemon juice mixture over fish. 6. Bake for 15 minutes, and spoon juices over fish (this helps get all those good flavors saturated nicely into the fish!).
6. Bake for another 3-5 minutes.
Notes: Cooking times vary depending on the size of your fillet(s). Fish should flake apart easily and be a nice white opaque color. With the amount of juice in this recipe, overcooking isn’t as big a concern. When in doubt, cooking longer is better, as it can better the flavor and makes the fish more tender. Spoon the juices again over the fish when serving and store leftovers with all the juices as well.
Source: “Baked Monkfish”. Recipe. www.mainecoastfishermen.org. N.p. Web. 17 May 2023.
By Recipe Contributor
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