Monkfish fillets sauteed in olive oil and butter with whole garlic cloves and lemon slices. This is a simple, foolproof fish dinner that comes together in minutes.
Ingredients
2tablespoonsextra virgin olive oil
1 1/2poundsmonkfish fillets
1/4teaspoonkosher salt
1/4 teaspoon freshly ground black pepper
2tablespoons butter
4clovesgarlicsmashed
1/4cupdry white wine
1lemon sliced into rings
1/4cupparsleyloosely packed and chopped
For Serving
Lemon wedges
Instructions
Add olive oil to a large skillet over medium heat. Pat monkfish very dry and season fillets on both sides with salt and pepper.
When pan is hot, add monkfish to the skillet along with garlic cloves and lemon slices. Flip fish after 3-4 minutes. Add butter and white wine to the skillet when you flip the fish.
Spoon the melted butter and wine overtop the fish as it finishes cooking, another 3-4 minutes, depending on the thickness of the fillets. Monkfish is cooked through when it’s opaque throughout, flakes easily and becomes slightly firm. Safe internal temperature for fish is 145 degrees F (at the thickest part of the flesh), but you’ll want to take it off before then, as the fish will continue rising in temperature even after you remove it from the heat.
Remove from heat and top with chopped parsley, salt and pepper to taste. When plating the monkfish, include the pan fried lemon rings and garlic cloves, as well as the pan juices. Serve with lemon wedges.
