If you have not yet discovered the delightful charm of monkfish, this Monkfish with Herb Brown Butter Recipe is about to become your new favorite dinner hero. With its sweet, meaty, shellfish-like texture, monkfish is often lovingly called the “poor man’s lobster,” but let me tell you, this recipe elevates it far beyond humble origins. The combination of perfectly seared monkfish and nutty, aromatic herb-infused brown butter creates a dish that feels luxurious yet approachable—a true crowd-pleaser ideal for impressing guests or indulging on a quiet night in. This recipe beautifully showcases what makes monkfish such a coveted ingredient in high-end kitchens, and I can’t wait to share every step with you.
Ingredients You’ll Need
Don’t be intimidated by fancy-sounding dishes! The ingredients here are wonderfully simple yet essential to creating layers of flavor, texture, and visual appeal. Each element—from the firm monkfish fillets to the fragrant fresh herbs—plays a crucial role in making this dish truly special.
- Monkfish fillets (300g / 10oz, skinless and boneless): Firm and meaty, monkfish stands up to searing beautifully, making it perfect for pan-cooked recipes.
- Extra virgin olive oil (1 1/2 tbsp): Provides a lovely base for searing the fish, adding a subtle fruity richness.
- Salt (1/4 tsp): Enhances the natural flavors of the fish without overpowering.
- Black pepper (1/8 tsp, finely ground): Adds just the right hint of warmth and spice.
- Unsalted butter (2 tbsp / 30g, cut into cubes): The star for rich, nutty butter sauce that brings indulgence to the dish.
- Garlic cloves (2, smashed): Releases fragrant garlic oils during butter basting without overwhelming the fish.
- Thyme sprigs (2): Fresh and woody, thyme infuses the butter with herbal depth.
- Fresh parsley (1/2 tsp, finely chopped): Brightens the brown butter with its crisp herbal flavor.
- Fresh chives (1/2 tsp, finely chopped): Adds a mild oniony note to complement the fish.
- Fresh chervil (1/2 tsp, finely chopped): Offers a delicate anise-like lift to the sauce, rounding out the freshness.
How to Make Monkfish with Herb Brown Butter Recipe
Step 1: Prepare the Monkfish
First, take your beautiful monkfish fillets and cut them into evenly sized pieces, about 3 to 4 chunks. This ensures even cooking and helps you avoid the frustration of having some morsels overdone while others are undercooked. Sprinkle salt and freshly ground black pepper on both sides to season the fish perfectly right from the start.
Step 2: Heat the Pan and Oil
Place a non-stick skillet over medium heat and add the extra virgin olive oil. This temperature allows the fish to sear fully, developing a delightful crust without burning. For those with weaker stoves, a medium-high heat is the sweet spot.
Step 3: Cook the Monkfish
Start by placing the thickest pieces of monkfish in the pan first—they require a little longer to cook through. After about a minute, add the thinner pieces. Let the fish cook for about two more minutes before flipping. This staged cooking method guarantees all pieces reach perfect doneness simultaneously.
Step 4: Make Herb Brown Butter and Baste
Once flipped, add the cubed unsalted butter to the pan. As the butter melts, toss in the smashed garlic cloves and the fresh thyme sprigs—these infuse the butter with aromatic depth. When the butter foams and gives off a nutty aroma, tilt the pan and start spooning that luscious brown butter over each piece of monkfish for about two minutes. You’re aiming for an internal fish temperature of 55°C (131°F), signaling just-cooked, wonderfully juicy fish.
Step 5: Rest the Fish
Transfer the monkfish to a rack placed over a tray to rest for three minutes. Resting helps retain the moisture locked inside the fillets, guaranteeing a tender bite when served.
Step 6: Finish the Herb Brown Butter
Add the finely chopped parsley, chives, and chervil into the remaining butter in the pan—this final touch brings a fresh, vibrant lift to the sauce, enhancing the flavors and marrying beautifully with the monkfish.
How to Serve Monkfish with Herb Brown Butter Recipe
Garnishes
Simple garnishes can elevate your serving presentation with minimal effort. Think sprigs of dill, extra parsley, or a few chervil leaves scattered lightly on top. They not only add fresh color but also invite the senses to the layers of flavor you’ve built in the dish.
Side Dishes
This monkfish pairs wonderfully with pea purée, which offers a subtle sweetness and creamy texture that contrasts the rich brown butter. Alternatively, try roasted baby potatoes or a vibrant medley of sautéed seasonal vegetables for a well-rounded plate.
Creative Ways to Present
For a fine-dining experience at home, slice the monkfish into 1-inch pieces and arrange them artfully over a bed of pea purée. Drizzle generously with the herb brown butter mixture and garnish with fresh herbs. This style of plating not only looks elegant but emphasizes the textures and colors in every bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked monkfish in an airtight container in the refrigerator. It’s best eaten within 2 days to enjoy optimal freshness and texture, as monkfish is delicate and can dry out over time.
Freezing
While you can freeze leftover monkfish, it isn’t ideal due to changes in texture after thawing. If you do freeze it, wrap portions tightly in plastic wrap and foil, then place in a freezer-safe bag. Use within one month for best results.
Reheating
To reheat, gently warm the monkfish in a low oven (around 120°C/250°F) covered loosely with foil to prevent drying out. Avoid microwaving if possible, as this can toughen the fish and diminish the buttery sauce’s appeal.
FAQs
Can I use other types of fish for this Monkfish with Herb Brown Butter Recipe?
Absolutely! While monkfish is ideal due to its firm texture, you can substitute other white-fleshed fish fillets about 2cm thick. Just adjust cooking time accordingly and be mindful thinner pieces cook faster.
What if I don’t have fresh herbs like chervil or chives?
No worries. Fresh parsley alone works beautifully, or you can skip the fresh herbs and enjoy the classic brown butter flavor. The key is good-quality butter and garlic.
Is it necessary to use smashed garlic cloves?
Yes, smashing garlic cloves gently releases their flavor into the butter while allowing easy removal later if you prefer a more subtle garlic note without bits in the sauce.
How do I know when the monkfish is perfectly cooked?
The best indicator is when the internal temperature reaches around 55°C (131°F), or when the flesh flakes easily but is still moist and tender. Overcooking makes it dry and rubbery, so keep a close eye during basting.
Can I prepare the herb brown butter ahead of time?
You can prepare the brown butter without herbs in advance and rewarm gently, but it’s best to add fresh herbs just before serving to retain that vibrant freshness and color.
Final Thoughts
There’s something truly magical about this Monkfish with Herb Brown Butter Recipe that feels both elegant and comforting at once. Its simplicity in ingredients and technique yield a dish worthy of any special occasion or casual night when you just want to treat yourself. Give it a try—you may just find your new signature seafood recipe!
PrintMonkfish with Herb Brown Butter Recipe
This Monkfish with Herb Brown Butter recipe highlights the sweet, meaty texture of monkfish, often called ‘poor man’s lobster’ due to its shellfish-like flesh. The dish features pan-seared monkfish fillets basted in nutty brown butter infused with garlic, thyme, and fresh herbs like parsley, chives, and chervil. Simple yet elegant, this recipe is perfect for showcasing monkfish’s firm texture and delicate flavor with minimal fuss, resulting in a restaurant-quality meal at home.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: European
Ingredients
Monkfish
- 300g / 10oz monkfish fillets, skinless and boneless
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper, finely ground
Herb Brown Butter Sauce
- 2 tbsp / 30g unsalted butter, cut into 1cm (1/2″) cubes
- 2 garlic cloves, smashed
- 2 sprigs thyme
- 1/2 tsp parsley, finely chopped
- 1/2 tsp chives, finely chopped
- 1/2 tsp chervil, finely chopped
Instructions
- Cut Fillets: Cut each monkfish fillet into 3 or 4 even-sized pieces to ensure uniform cooking times.
- Season: Sprinkle both sides of the monkfish pieces evenly with salt and finely ground black pepper.
- Heat Oil: Place a non-stick pan over medium heat (or medium-high if your stove is less powerful) and add the extra virgin olive oil, allowing it to heat thoroughly.
- Sear First Side: Place the thickest pieces of the monkfish in the hot pan first, letting them cook undisturbed for 1 minute before adding the thinner pieces. Continue cooking for another 2 minutes for all fish on the first side.
- Flip Fish: Carefully turn all pieces to the other side.
- Add Butter and Aromatics: Add the unsalted butter cubes to the pan. Once the butter begins melting and foaming, add the smashed garlic cloves and thyme sprigs.
- Baste With Brown Butter: When the butter starts to foam and smell nutty (brown butter), tilt the pan and spoon the butter over the fish continuously for about 2 minutes or until the internal temperature reaches 55°C (131°F) and the flesh flakes easily.
- Rest Fish: Transfer the cooked monkfish pieces onto a rack placed over a tray to rest for 3 minutes, allowing juices to redistribute and preventing sogginess.
- Add Herbs to Butter: Stir the finely chopped parsley, chives, and chervil into the remaining butter sauce in the pan to make the herb brown butter garnish.
- Serve: Place the monkfish on plates and drizzle the herb brown butter sauce over the fish. For a fine dining presentation, slice the monkfish into 2.5cm (1″) pieces and serve on pea puree with optional dill, parsley, or chervil garnish.
Notes
- Monkfish, also known as stargazer in Australia, is a firm, meaty fish sold skinless and boneless. You can substitute with any fish fillet about 2cm (0.8″) thick suitable for pan-frying.
- Smashed garlic cloves release flavor while remaining easy to remove from the butter when serving.
- Herb combination of parsley, chives, and chervil is elegant but optional; brown butter alone (beurre noisette) is classic with fish.
- Start cooking thicker pieces of monkfish first since they take longer to cook than thinner ends.
- Resting fish on a rack is optional but prevents the base from becoming soggy as in professional kitchens.
- Cook monkfish to an internal temperature of 55°C (131°F) for perfectly cooked yet moist fish.
- Nutrition info assumes using all the butter sauce per serving.
