Ingredients:

  • 1 pound (450g) monkfish loin, skin removed
  • 1 cup (100g) fresh breadcrumbs (preferably homemade)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) sea salt
  • 1/2 teaspoon (2g) black pepper
  • 1 tablespoon (15ml) Dijon mustard
  • Zest of 1 lemon
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon (15g) capers, rinsed and chopped
  • Fresh dill or parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine breadcrumbs, parsley, olive oil, salt, pepper, and lemon zest, and stir until mixed.
  3. Place the monkfish in a baking dish and coat it evenly with Dijon mustard. Press the herb breadcrumb mixture onto the fish.
  4. Transfer the baking dish to the preheated oven and bake for 20-25 minutes, until the fish is flaky and the crust is golden brown.
  5. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in lemon juice and capers, and cook for another minute.
  6. Place the monkfish on a plate and drizzle with lemon butter sauce. Garnish with fresh herbs.