Herb Butter Bliss: Quick Fried Monkfish with Potato Wedges (Day 25)

In today’s culinary adventure, we’re diving into the rich flavors of the sea with a delicate fried monkfish. It’s served with a vibrant herb butter sauce. Cooking it to perfection is easier than you might think, and the outcome is a dish that delivers both in taste and presentation.

As the fish sizzles in the pan, the right amount of heat will coax out its succulent texture. This is complemented by the homemade sauce packed with fresh herbs and garlic, creating a multi-layered taste sensation.

Transforming the modest monkfish into a luxurious meal is all about harnessing the simple yet impactful elements of seasoning and timing.

By preparing the fish in bite-sized chunks and managing the pan’s temperature, you’ll achieve that perfect golden crust. A well-balanced application of salt, suited to your preference, will enhance the natural flavors.

Whether you’re cooking for a crowd or indulging yourself, this recipe scales beautifully, promising a delectable experience every time.

Ingredients

For the Monkfish:

  • Monkfish: 350g, cleaned and cut into 1-inch chunks
  • Extra Virgin Olive Oil: 2 tablespoons
  • Salt: To taste (be cautious with the amount)
  • Black Pepper: To taste

For the Herb Butter Sauce:

  • Parsley: 1 to 1.5 tablespoons, chopped (a milder variety is preferable)
  • Garlic: 2 cloves, finely chopped
  • Thyme: 2 sprigs’ worth, leaves only
  • Chives: Approximately 0.5 tablespoon, chopped
  • Butter: 2 tablespoons

Additional:

  • Potato Veggies: Prepared separately and ready to serve

Remember to adjust the amount of salt according to your preference, as it can be easy to overseason.

The butter will be used to baste the monkfish as it cooks, creating a rich, flavorful sauce when combined with the chopped herbs and garlic.

Cook the potatoes and veggies of your choice as preferred to complement the fish and herb butter sauce.

Preparing the Potato Wedges (Optional)

While potato wedges are optional, I find them to fit perfectly with the rest of this recipe.

All you need to do is slice them into wedges, add a little salt and olive oil, and they’re ready for frying.

I like to use the air fryer because I can set and forgot (almost). If you don’t have an air fryer, the oven works fine too, just keep them in there for a little longer.

I put mine in the air fryer at 200℃ (400℉) for 20 minutes, and just take them out and shake them every 5-10 minutes to get them evenly fried.

They should be done around the same time as the rest of the dish if you start out by preparing them first.

Preparing the Monkfish

Setting Up the Pan and Oil

  • Turn on the pan to medium-high heat; for weaker stoves, set it to high.
  • Add 2 tablespoons of extra virgin olive oil to the pan.

Ensure the pan and oil are preheated well before adding the fish.

Seasoning and Frying the Fish

  • Clean the monkfish, removing any blue skin or membranes.
  • Slice the fish into 1-inch thick chunks.
  • Once the pan is hot, place the monkfish chunks in the pan.
  • Season with salt and pepper to taste.
  • Fry the fish for about 2 minutes until it starts browning.
  • Flip the chunks and season again, then fry for another 2 minutes.
  • Reduce the heat and add 2 tablespoons of butter to the pan for basting.
  • Baste the fish by spooning the melted butter over it for 1-2 minutes, until it’s well-coated and buttery.
  • Transfer the fish to a plate once done.

Remember to adjust the seasoning to your preference after cooking, as personal tastes vary.

Making the Herb Butter Sauce

Herb Preparation

To prepare the herbs for your sauce, you’ll require several fresh ingredients:

  • Parsley
  • Garlic
  • Thyme
  • Chives

For the parsley, you’ll want roughly a tablespoon and a half, which will complement the dish perfectly.

Now, addressing the other herbs:

  • Garlic: Two cloves finely chopped. As you do this, keep in mind the balance of flavors.
  • Thyme: Dislodge the leaves from the stems since chewing on stems is not pleasant. Aim for two springs’ worth. Gently chop them, but avoid overdoing it.
  • Chives: Measure out approximately half a tablespoon.

After your herbs are adequately prepared, they will be added to the butter sauce in the pan to infuse it with vibrant flavors and aromas.

Remember, when adding the herbs to the sauce, a gentle incorporation under low heat is sufficient, especially if the pan retains residual heat from cooking the monkfish.

Plating

Once your monkfish is perfectly fried, it’s time for plating. Transfer the cooked fish onto a plate—this batch is ideally portioned for two servings. If you have a hearty appetite like me, it can also be a satisfying meal for one, haha.

  • Ladle the herb butter sauce generously over the plated monkfish.
  • Assess salt levels to taste—consider using a lighter hand if you prefer a subtler flavor profile.
Yield: 2 portions

"Poor Man's Lobster": Fried Monkfish with Herb Butter Sauce

Delight in the rich flavors of the sea with this simple yet luxurious dish of fried monkfish, served with a vibrant herb butter sauce. The succulent texture of the fish is complemented by the fragrant herbs and garlic, creating a taste sensation that's sure to impress.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 350g monkfish
  • 2 tbsp Extra Virgin Olive Oil
  • Salt (to taste)
  • Black pepper (to taste)
  • 1.5 tbsp parsley
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 0.5 tbsp of chives
  • 2 tbsp butter
  • 2 potatoes

Instructions

Air-Frying Potato Wedges (optional):

  • Cut 2 potatoes into wedges.
  • Season with salt and a drizzle of olive oil.
  • Air-fry for 20 minutes at 400℉ (200℃).
  • Shake the potatoes every 5-10 minutes for the best results.

Preparing the Monkfish:

  • Clean the monkfish and cut it into 1-inch thick chunks.
  • Heat a pan to medium-high heat with 2 tbsp of olive oil.
  • Once the pan is hot, add the monkfish chunks.
  • Season with salt and pepper to taste.
  • Fry the fish for about 2 minutes until it starts browning.
  • Flip the chunks, season again, and fry for another 2 minutes.
  • Reduce the heat and add 2 tablespoons of butter to the pan for basting.
  • Baste the fish with melted butter for 1-2 minutes until well-coated.
  • Transfer the fish to a plate once done.

Making the Herb Butter Sauce:

  • Finely chop parsley, garlic, thyme leaves, and chives.
  • In the same pan used for frying the monkfish where the remaining butter and oil are, add chopped garlic and herbs.
  • Cook over low heat for 2-3 minutes until fragrant, being careful not to burn the garlic.

Plating:

  • Place the fried monkfish on a plate along with the air-fried potato wedges.
  • Ladle the herb butter sauce generously over the fish.
  • Enjoy!

Notes

If you don't have an air-fryer, you can bake the potatoes in your oven instead for the same results. It may take a little longer though.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 565Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 448mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 37g

Did you make this recipe?

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Torstein Rottingen
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