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    • Monkfish with Saffron and Fennel

    Monkfish with Saffron and Fennel

    Mark Sharron
    Easy
    35 minutes
    01-Feb

    Monkfish with Saffron and Fennel is a delicious and easy-to-make seafood dish that will impress. The combination of monkfish, saffron, and fennel creates a unique flavour that is both savoury and sweet. The saffron and fennel provide a subtle yet complex flavour that is perfect for a special occasion. This dish is also incredibly healthy, with a good source of protein and is low in fat and calories. This recipe is sure to become a favourite in your kitchen!

     

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    Ingredients

    • 2 Monkfish fillets
    • 2 tablespoons Olive oil
    • Salt and pepper, to taste
    • 1 teaspoon Fennel seeds
    • 1 teaspoon Saffron threads -
    • 2 Garlic cloves, minced
    • ¼ cup White wine
    • 2 tablespoons Chopped fresh parsley
    • 2 teaspoons Lemon juice
    • 1 tablespoon Butter

    Method

    • Step-by-step Method: Monkfish with Saffron and Fennel
    • Pat monkfish fillets dry with paper towel
    • Season fillets lightly on both sides with salt and pepper
    • Gently crush fennel seeds with the flat of a knife or mortar and pestle
    • In a small bowl, add saffron threads to 2 tablespoons warm water; let steep for 5–10 minutes
    • Mince the garlic cloves finely
    • In a separate small bowl, mix chopped fresh parsley and set aside for garnish
    • Heat a nonstick or stainless skillet over medium heat
    • Add olive oil to skillet and heat until shimmering
    • Sear monkfish fillets in oil for 2 minutes per side until golden but not fully cooked through; transfer fillets to a plate
    • In same skillet, reduce heat to low, add fennel seeds and minced garlic, stir gently for 1 minute until fragrant but not browned
    • Deglaze pan with white wine, scraping any brown bits from skillet base
    • Pour in saffron water (including threads)
    • Simmer sauce on medium for 2–3 minutes to reduce volume slightly
    • Return monkfish fillets to skillet, spooning sauce over top
    • Cover pan and gently cook on low for 5–7 minutes until fish is opaque and just cooked through
    • Add lemon juice and butter to pan, swirl gently until butter melts and sauce glistens
    • Taste sauce, adjust seasoning with salt and pepper if needed
    • Plate fillets, spoon sauce over and around fish
    • Garnish with chopped parsley
    • Serve immediately with lemon wedges and, if desired, a light green side (such as steamed spinach) to complement the flavors