Monkfish in Saffron and Lemon Sauce

Monkfish in saffron and lemon sauce is an elegant and tasty dish. Monkfish, also known as “anglerfish,” is a fish with delicate flavors that pairs well with the aromatic saffron and the freshness of lemon. Here’s how you can prepare it.

Ingredients

• 4 monkfish fillets of about 150-200 g each
• 1 sachet of saffron powder or a few strands
• Juice of 1 lemon
• 200 ml of cream
• 1 glass of dry white wine
• 1 tablespoon of extra virgin olive oil
• 2 cloves of garlic
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Preparation

1. In a large and wide pan, heat the extra virgin olive oil and add the whole garlic cloves, letting them brown without burning.

2. Add the monkfish fillets to the pan and brown them over high heat for a few minutes on each side, until golden. Season with salt and pepper to taste.

3. Deglaze with white wine and let the alcohol evaporate over medium heat. At this point, remove the garlic cloves if you prefer a milder flavor.

4. Dissolve the saffron in a little hot water or directly in the lemon juice to intensify its color and aroma, then add it to the pan with the monkfish.

5. Pour in the cream and lemon juice, mix well and cook for another 10 minutes, until the sauce has slightly reduced and thickened.

6. Check the doneness of the monkfish and adjust the seasoning with salt and pepper if necessary.

7. Serve the monkfish fillets hot, coated with their saffron and lemon sauce, and garnish with some freshly chopped parsley to add a touch of color and freshness.

Fun Fact

Monkfish is often referred to as “poor man’s lobster” because, despite its uninviting appearance, it has white and lean flesh that resembles the texture and flavor of lobster. The fact that the fish is almost boneless, in addition to making the preparation and consumption more convenient, also makes it an excellent choice for elegant lunches and dinners.