Lemon & Herb Monkfish with Crispy Capers *North Sea Recipe*

 Lemon & Herb Monkfish, With Capers

A bright, restaurant quality seafood dish that’s surprisingly easy to make at home. Our recipes come to you straight from our Scottish trawler....

You can buy Monkfish Tails Directly From Our Trawler

Monkfish is firm, sweet, and meaty. This recipe leans into those qualities with a lemon herb butter, pan-seared edges, and a fun twist: crispy capers that add bursts of salty crunch. It’s simple, unique, and perfect for weeknights or date nights alike.

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✅ Why You’ll Love This Recipe

• Monkfish stays juicy and tender even with high heat cooking

• Crispy capers add amazing texture

• Cooked in under 20 minutes

• Naturally low carb, high protein, and gluten free

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📝 Ingredients (Serves 2)

For the Monkfish

• 2 monkfish tails (about 150–200g each), membrane removed

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & black pepper

• Zest of 1 lemon

For the Lemon/Herb Butter

• 2 tbsp butter, softened

• 1 garlic clove, finely grated

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme leaves

• 1 tbsp lemon juice

For the Crispy Capers

• 2 tbsp capers, drained & patted dry

• 1 tsp olive oil

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🔪 Step-by-Step Instructions

1️⃣ Make the lemon/herb butter

In a small bowl, mix the softened butter with garlic, parsley, thyme, and lemon juice. Set aside.

2️⃣ Crisp the capers

• Heat 1 tsp oil in a small pan.

• Add the capers and cook for 2–3 minutes until they pop and become golden.

• Drain on kitchen paper.

3️⃣ Prepare & sear the monkfish

• Pat the monkfish dry.

• Season generously with salt, pepper, and lemon zest.

• Heat 1 tbsp olive oil in a skillet over medium-high heat.

• Sear the monkfish for 3–4 minutes per side until lightly golden.

4️⃣ Add butter & finish cooking

• Lower the heat.

• Add 1 tbsp butter to the pan and baste the monkfish as it melts.

• Cook another 2–3 minutes until the fish is firm and opaque (internal temp ~60°C / 140°F).

5️⃣ Serve

Top the monkfish with the lemon/herb butter, scatter the crispy capers over the top, and serve immediately.

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🍽️ Serving Ideas

• Creamy mashed potatoes

• Grilled asparagus

• Lemon pepper rice

• A crisp green salad

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⭐ Chef’s Tips

• Removing the membrane from monkfish is key, if your fishmonger hasn’t done this, peel it off before cooking for the best texture.

• Monkfish cooks quickly; overcooking can make it tough. Remove from pan just as it turns opaque.

• Crispy capers taste amazing on chicken, salmon, salads, make extra!

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