For many, the Christmas table is anchored by a traditional roast, but in households where seafood takes center stage, the challenge is finding a main course that feels celebratory without being overly complex. This recipe for pan-fried monkfish offers just that: a luxurious, restaurant-quality dish that comes together with remarkable speed, making it the perfect centerpiece for a stress-free holiday feast.
The magic lies in a rich, velvety sauce. Shallots are gently softened in butter, then simmered with sparkling wine and fish stock before being enriched with cream, creating a decadent base. The monkfish itself, coated in a simple seasoned flour, is quickly seared until golden and succulent. The dish is finished with a vibrant scatter of crispy fried capers, fresh herbs, and a touch of lemon zest, adding pops of brightness and texture.
It’s an ideal solution for a festive menu, providing undeniable glamour while freeing up the oven for sides. Paired with classic accompaniments like a potato gratin and seasonal vegetables, it ensures a memorable and delicious holiday meal.
Pan-Fried Monkfish with Herbed Champagne Butter Sauce
Ingredients:
4 monkfish fillets
4 tbsp plain flour
1½ tsp ground white pepper, divided
Sea salt and freshly ground black pepper
Olive oil
3 tbsp small capers, patted dry
½ small bunch each fresh flat-leaf parsley and chives, finely chopped
60g unsalted butter
2 shallots, very finely chopped
150ml champagne or dry sparkling wine (like prosecco)
300ml fish stock
150ml double cream
Zest of 1 unwaxed lemon
Method:
1. Pat the monkfish fillets dry with kitchen paper. In a shallow dish, combine the flour with 1 tsp of the ground white pepper, ½ tsp sea salt, and some black pepper. Lightly coat each fillet in the seasoned flour and set aside.
2. Heat a few tablespoons of olive oil in a large frying pan over medium heat. Fry the dried capers for about 5 minutes until crisp. Remove with a slotted spoon and mix with the chopped parsley and chives in a small bowl. Set the pan aside for the fish.
3. For the sauce, melt the butter in a separate medium saucepan over medium heat. Add the shallots, season with a pinch of salt and the remaining ½ tsp white pepper, and cook for 5 minutes until softened. Pour in the champagne, increase the heat, and simmer until the liquid is reduced by half.
4. Add the fish stock, bring to a boil, and let it reduce for about 5 minutes. Stir in the double cream, return to a gentle boil for 2 minutes, then adjust seasoning to taste. Keep warm.
5. Wipe out the large frying pan, add a thin layer of olive oil, and return to a medium-high heat. Cook the monkfish fillets for 3-4 minutes per side, until golden and cooked through.
6. To serve, pour the warm sauce onto a lipped platter. Arrange the seared monkfish on top. Scatter over the crispy caper and herb mixture, then finish with a fine grating of fresh lemon zest. Serve immediately.