Monkfish Fillets Dijon Style

By Pierre Franey

Published May 28, 1985

Total Time
30 minutes
Rating
5(372)
Comments
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Ingredients

Yield:4 servings

  • 2 tablespoons olive oil

  • 4 skinless, boneless monkfish fillets, about 1 ½ pounds

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 2 tablespoons Dijon-style mustard

  • ¼ cup finely chopped onions

  • 1 teaspoon finely minced garlic

  • ⅓ cup dry white wine

  • ½ pound small mushrooms

  • 1 tablespoon butter

  • 2 tablespoons chopped fresh parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 50 milligrams cholesterol; 255 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 646 milligrams sodium; 27 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees.

  2. Step 2

    Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.

  3. Step 3

    Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.

  4. Step 4

    Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

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Ratings

5 out of 5
372 user ratings
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Comments

Jamie

I did cut the cooking time the first round to 10 minutes and the fish was perfectly cooked! It didn't specify, but I sliced the mushrooms into slighty thick slices, 4 or so to a medium mushroom, and they too were good though in half might have also sufficed for smaller mushrooms.
Overall the recipe was delicious, and was served with roasted vegetables. yum!

Yma

Contrary to pretty much everybody else, I found this dish ... meh. Bland. Everything was perfectly cooked at about 12-15 minutes total. I was hoping this simple dish would come close to the Monkfish with Scallops recipe (https://body-change.today/recipes/12127-linguine-with-monkfish-and-scallops%3C/a%3E%29, which was sublime. I am an experienced cook, and I don't know how you'd easily fix this recipe. More herbs would certainly help, but probably not enough. Not terrible, but I wouldn't make it again.

Debra

WARNING: I'm a novice cook so keep that in mind. However, when I followed the recipe - "Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the wine...." IT EXPLODED. Shards of glass everywhere. Be careful when adding room-temperature ingredients to a hot glass baking dish.

BklnDF

A terrific, simple recipe that stands up to variation and experimentation. I added more mushrooms (because why not?), squeezed in some lemon at the end, and mixed some basil with the parsley. You could go further, like adding a handful of fresh peas or, if you want some built-in starch, thinly sliced potatoes (but maybe microwave them first to make sure they cook through)

Mike Newsom

I made it in a skillet instead of a baking dish and it turned out fine, delicious in fact. I also used white vermouth instead and next time I will use a half cup. I also added a "handful" of capers at the end.

Ken Deming

Fresh monkfish and mushrooms from our local Maine farmers market and fresh herbs from the garden, the only hack I needed was adding some Guldens mustard to my 1 remaining tbsp of Dijon. This was absolutely delicious. Served w rice and grilled zucchini. A dash of lemon. This is an economical fish with a great texture and the sauce tasted sophisticated despite its simplicity.

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