A delightful recipe for monkfish fillets cooked in a luscious lemon herb butter sauce, perfect for a quick and flavorful meal.
Preheat your broiler to a low setting and line a broiling pan with aluminum foil.
Lining the pan with foil makes cleanup much easier.
Place the monkfish fillets on the prepared pan and season them evenly with salt and white pepper.
Ensure the fillets are of even thickness for uniform cooking.
Melt the butter in a small saucepan and mix it with the lemon juice and white wine.
Stir the mixture continuously to prevent the butter from separating.
Brush the lemon butter mixture generously over the monkfish fillets.
Coating the fish thoroughly ensures a rich flavor.
Sprinkle the chopped parsley over the fillets.
Adding parsley at this stage preserves its fresh flavor.
Broil the fish for 15-20 minutes, checking every few minutes, until the fish flakes easily with a fork.
Avoid overcooking to keep the fish moist and tender.
Serve the monkfish fillets hot, drizzled with any remaining sauce from the pan.
Pair with a side of steamed vegetables or rice for a complete meal.
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