Garlic Lemon Herb Roasted Monkfish with Cherry Tomatoes & Zucchini

This family-friendly, one-pan roasted monkfish is full of fresh lemon, garlic, and herbs, making it a simple yet flavorful meal. Cherry tomatoes and zucchini add sweetness and texture, while a light herb butter sauce keeps the fish juicy and delicious.

👉 Make It Your Own!
This recipe is easy to customize to fit your family’s taste! Feel free to:
✔ Adjust the herbs – use more or less thyme, rosemary, or parsley.
✔ Swap or add veggies – try bell peppers, asparagus, or mushrooms.
✔ Control the garlic level – use 2 cloves for a milder taste or 4 cloves for a bolder flavor.
✔ Add a little heat – sprinkle in a pinch of red pepper flakes if your family likes a kick!

Important Prep Step:

🔹 Monkfish fillets have a thin, tough membrane on the outside that must be removed before cooking.
🔹 Ask your fish market to remove it for you, or use a sharp knife to carefully trim it off at home (parents should do this part!).

Servings:

📌 Serves 4 (2 adults & 2 kids) with generous portions
📌 Serving Size: ~6 ounces of monkfish per person

Ingredients:

  • 1.5 lbs monkfish fillet, preferably in 1 or 2 large pieces

  • 1 tsp salt

  • ½ tsp black pepper

  • 3 tbsp olive oil, divided

  • 2 tbsp butter, melted

  • 2-4 cloves garlic, minced (use less for a milder taste, more for stronger flavor!)

  • 1 tsp lemon zest (kids can help grate!)

  • Juice of 1 lemon (kids can squeeze!)

  • 2 tsp fresh thyme leaves (or ½ tsp dried thyme)

  • 2 tsp chopped fresh rosemary (or ½ tsp dried rosemary)

  • 1 tbsp chopped fresh parsley, for garnish (or 1 tsp dried parsley)

  • 1 small lemon, thinly sliced (for roasting on top of the fish)

  • ¾ cup cherry tomatoes, halved (adds moisture and natural sweetness!)

  • 1 medium zucchini, sliced into ½-inch rounds (enough for 4 servings!)

  • ¼ cup low-sodium chicken broth (adds moisture without overpowering flavors!)

Instructions:

1. Preheat the Oven

  • Preheat your oven to 425°F (220°C).

  • Lightly grease a baking dish with 1 tbsp olive oil.

2. Season & Prepare the Monkfish

  • Pat the monkfish dry with a paper towel.

  • Season with salt and pepper on all sides.

3. Prepare the Herb Butter Sauce

  • In a small bowl, mix:

    • 2 tbsp melted butter

    • 2 tbsp olive oil

    • Minced garlic

    • Lemon zest & lemon juice

    • Thyme & rosemary

  • Stir well!

4. Toss the Veggies

  • In a separate bowl, toss the zucchini slices and cherry tomatoes with 1 tbsp olive oil and a pinch of salt.

  • Arrange them in the baking dish around the fish.

5. Assemble the Baking Dish

  • Place the monkfish fillet on top of the veggies.

  • Drizzle the herb butter sauce over the fish.

  • Arrange lemon slices on top of the monkfish.

  • Pour ¼ cup chicken broth around the fish for extra moisture.

6. Roast the Monkfish

  • Bake uncovered for 15-20 minutes, until the fish is lightly browned and firm to the touch.

  • Check for doneness by inserting a knife into the thickest part—the flesh should be opaque, firm, and springy, not flaky.

  • Spoon some of the buttery pan juices over the fish halfway through cooking to keep it moist.

7. Rest & Serve

  • Let the fish rest for 5 minutes before slicing.

  • Serve with roasted cherry tomatoes, zucchini, and pan juices.

  • Garnish with fresh parsley and extra lemon slices.

Serving Ideas:

🍽️ Serve with steamed rice, quinoa, roasted potatoes, or a fresh salad for a balanced meal.