Quick & Easy Monkfish with Lemon Butter Sauce: Simply Delicious (Day 4)

This article presents a delectable approach to preparing fried monkfish fillets dressed in a butter and lemon sauce. The recipe is tailored for those seeking a quick yet satisfying meal, incorporating straightforward ingredients such as butter, parsley, garlic, lemon, potatoes, and olive oil.

Emphasizing the importance of ingredient preparation, the article guides through the process of expertly trimming the monkfish and seasoning it to enhance its naturally mild taste. The cooking technique ensures a perfect balance between a crisped exterior and a tender interior, achieving a delightful texture that perfectly complements the tangy and aromatic sauce.

Pairing the monkfish with potato wedges, the article provides tips for achieving the ideal cook on both components. By pre-cooking the potatoes in an air fryer or oven, meal assembly becomes a seamless process, ensuring that all elements come together in harmony on the plate.

A meticulous step-by-step guide to properly heat the pan and cook the fish steaks to perfection is shared, avoiding overcooking while infusing them with flavors of garlic and lemon. The final touch of fresh parsley adds a burst of color and freshness, elevating the dish’s presentation and taste.

Key Takeaways

  • Monkfish fillets are seasoned and fried with a simple yet tasty combination of butter, lemon, and garlic.
  • The article gives advice on achieving properly cooked, tender monkfish and well-seasoned potato wedges.
  • Presentation and garnish are thoughtfully considered to enhance the dining experience.

Overview of Ingredients

To create the fried monkfish fillets with lemon butter sauce, a selection of specific ingredients is required. Below is the detailed list of components essential for the preparation:

Here are all the ingredients you need. Feel free to reduce the butter to half if you want a lower-calorie dinner.
  • Monkfish Fillet: Approximately 12 ounces of monkfish tail, sliced to a thickness of about 1 inch. The skin and any chewy membrane are removed prior to cooking.
  • Butter: 1 to 2 tablespoons, used for frying the fish and creating the sauce. The amount can be adjusted based on personal preference.
  • Olive Oil: About 2 tablespoons, with a preference for extra virgin olive oil, although regular olive oil is also suitable. The oil is used for coating the fish and the potatoes.
  • Garlic: Between 1 and 3 cloves, minced. The quantity can be tailored to one’s taste for garlic.
  • Lemon: Half a lemon is used to add acidity and flavor to the fish. Additional wedges can be utilized for garnishing.
  • Parsley: A small sprig for garnish, chopped finely.
  • Potatoes: Two potatoes, sliced into wedges, are seasoned and cooked separately (preferably in an air fryer, though an oven could also be used).
  • Salt: To season the fish and potato wedges, ensuring the dish has the characteristic taste associated with Norwegian cuisine.
  • Pepper: Freshly ground pepper adds depth to the flavor of the fish.

These ingredients are combined using the proper cooking techniques to create a dish that is not only simple and quick to make but also delightful to the taste buds.

Preparation of Monkfish

Cutting Potatoes and Seasoning

  • Potato Preparation:
    1. Slice the potatoes into wedges.
    2. Toss the wedges with olive oil and a pinch of salt for taste.
  • Arrange the potato wedges in an air fryer or an oven. (The air fryer may cook quicker.)
  • Ensure you start cooking the potatoes before the monkfish so that they finish cooking at the same time.


  1. Begin by laying the monkfish tail flat on the cutting surface.
  2. Carefully cut away the blue membrane from the monkfish as it tends to be chewy and is not pleasant to eat.

Coating with Olive Oil and Seasoning

  • Place the monkfish fillets on a tray or plate.
  • Generously coat both sides of the fillets with olive oil.
  • Seasoning:
    • Sprinkle salt evenly on both sides of the fillets.
    • Grind fresh pepper over the fillets for added flavor.

Cooking Process

We will be making the sauce on the pan while we are frying the monkfish.

  • Pan Heating: Add the remainder of the live oil and heat the frying pan to medium-high heat before adding the monkfish fillets.
First Side2 minutes
Second Side2 minutes

Adding Butter and Garlic

  • Butter Addition: Add 1 tablespoon of butter to the pan, add the second tablespoon for extra flavor, it also serves as a dipping sauce for the potatoes later on.
  • Garlic Preparation: Mince 1-3 cloves of garlic, adding more for garlic enthusiasts, to infuse into the sauce.

Finalizing the Dish

  • Turning the Fish: At the 2-minute mark, flip the monkfish steaks and allow them to cook for another 2 minutes.
  • Lemon Enhancement: Squeeze the juice of half a lemon over the monkfish steaks to infuse them with citrus flavor.
  • Resting Time: After a total of 4 minutes of cook time, turn off the heat to let the steaks rest, allowing the flavors to meld.
  • Plating: Put the monkfish steaks and potato wedges on plates and drizzle the lemon butter sauce over it.

Adding Parsley

  • Chopping Parsley: Finely chop a sprig of parsley to use as a garnish.
  • Garnishing: Sprinkle the chopped parsley over the plated dish for a pop of color and freshness.

Closing Remarks

The buttery, lemon, and garlic accents create a delightful flavor, complemented by the tenderness of the four-day-aged monkfish.

The dish, apart from being visually appealing, is also a culinary delight. The soft monkfish pairs harmoniously with the delectable sauce.

This convenient and stress-free recipe is perfect for a quick and satisfying meal.

Fried Monkfish with Butter Lemon Sauce and Fried Potato Wedges

Torstein Rottingen
With a focus on simplicity and flavor, the monkfish fillets have been expertly prepared with a lemon butter sauce. The simple potato wedges compliment the dish very well.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine French
Servings 2 servings


  • 1 air fryer or oven
  • 1 Frying pan
  • 1 stove
  • 1 Chef's Knife


  • 12 oz Monkfish filet Cut to 1-inch thickness for quick frying
  • 1 tbsp Olive oil Applied to the filets pre-frying
  • 1-2 tbsp Unsalted butter Use two spoons if you want sauce for the potato wedges.
  • 1-3 cloves Garlic Minced for the sauce
  • 1/2 Lemon


Cooking Process:

  • Potatoes: Slice into wedges, coated with oil, salt, and air-fry for 20 minutes
  • Monkfish: Clean and cut to one inch fillets. Coat in olive oil and add salt and pepper to your liking
  • Add the remaining oil and all the butter to the pan. Fry for 2 minutes on each side with medium-high heat.
  • Towards the end of the frying, add the lemon to the pan. Feel free to set a few slices of lemon to the side for garnishing.

Final Touches:

  • Plate Presentation: Add the monkfish fillets and potato wedges to the plate first. Use the Lemon in the pan butter as a sauce
  • Garnish: Parsley, chopped and added to the steak for visual appeal and an extra layer of fresh taste.


Quick & Easy Monkfish with Lemon Butter Sauce: Simply Delicious (Day 4)


If you don’t have an air fryer you can also use your oven to bake the potato wedges.
Feel free to skip the garlic if you prefer a fresher and lighter taste.
Keyword monkfish
Torstein Rottingen


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