Imagine a dish that transforms an ordinary weeknight dinner into a gourmet experience – a culinary journey that tantalizes your taste buds and impresses even the most discerning food critics. Our Monkfish with a Lemon Pepper Crust and Warm Lemon Anchovy Vinaigrette is not just a recipe; it's a flavor explosion that will transport you straight to the coastal kitchens of Italy, where simplicity meets sophistication.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 monkfish fillets
- 1 lemon, zested and juiced
- 2 tablespoons black pepper
- 1/4 cup olive oil
- 2 anchovy fillets, minced
- 1 tablespoon capers, rinsed
- Salt to taste
Instructions
- Pat the monkfish fillets dry with paper towels to ensure a crisp crust. Season the fillets generously with salt.
- Mix the lemon zest and black pepper on a flat plate. Press each monkfish fillet into the lemon-pepper mixture, coating all sides evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place the pepper-crusted monkfish fillets into the hot skillet. Sear for approximately 4-5 minutes on each side until golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
- While the fish cooks, prepare the warm vinaigrette. In a small saucepan, combine remaining olive oil, minced anchovy fillets, capers, lemon juice, and a pinch of salt.
- Gently warm the vinaigrette over low heat, stirring occasionally to combine flavors. Do not boil.
- Once the monkfish is cooked, remove from the skillet and let rest for 2-3 minutes.
- Slice the monkfish fillets and arrange on serving plates. Drizzle the warm lemon anchovy vinaigrette over the fish.
- Garnish with additional lemon zest or capers if desired, and serve immediately.
Tips
- Always pat your monkfish fillets completely dry before seasoning to achieve a perfect golden-brown crust.
- Use freshly cracked black pepper for the most intense flavor in your crust.
- Watch the heat carefully when searing – medium-high is key to getting a crisp exterior without burning.
- Use a meat thermometer to ensure the fish reaches exactly 145°F for perfect doneness.
- The vinaigrette should be warm, not hot – gentle heat helps meld the flavors without breaking the sauce.
- Let the fish rest for a few minutes after cooking to retain its moisture and ensure tender, flaky texture.
- For an extra touch of elegance, use high-quality anchovy fillets and fresh capers.
Nutrition Facts
Calories: 228kcal
Carbohydrates: 1g
Protein: 19g
Fat: 15g
Saturated Fat: g
Cholesterol: 60mg
