Monkfish with Herb Browned Butter
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
2 tbsp unsalted butter , cut into 1cm (1/2") cubes
2 garlic cloves , smashed
2 sprigs thyme
FRESH HERBS:
1/2 tsp parsley , finely chopped
1/2 tsp chives , finely chopped
1/2 tsp chervil , finely chopped
Heat oil: Heat oil in non-stick pan over medium heat (medium-high for weak stoves).
Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. Cook for a further 2 minutes, then flip fish.
Add butter and baste: Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 55°C/131°F, or the flesh flakes easily. Butter will begin to smell nutty – it's now brown butter!
Rest: Transfer fish onto the rack and rest for 3 minutes.
Add herbs: Add herbs to butter remaining in pan. Serve this Herb Brown Butter with monkfish
Prep Time: 10 min Cook Time: 8 min
Comments