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Sheet Pan Roasted Monkfish with Winter Vegetables

Sheet Pan Roasted Monkfish with Winter Vegetables


2 each – 8-10oz. Monkfish, Loin, skinned  

2 Each Medium Size Carrots, peeled, split lengthwise

2 Each Medium Size Parsnips, peeled, split lengthwise

1 Each Medium Red Onion, Peeled, cut into 6 pieces

1 Each fennel Bulb, cut into 6 wedges

1 tbsp Fresh Thyme leaves, Rough chop

1 Tbsp Fresh Oregano, Rough Chop

¼ Cup Italian Parsley, leaves only, torn rough

Sea Salt

Cracked Black Pepper

Ligurian Olive Oil


Traditional Roasting technique involves the use of dry high of an extremely hot temperature, usually over 400 degrees Fahrenheit. The product to be roasted would be laid flat so that maximum exposure of the dry heat to all surfaces. This will produce a crispy skin or brown crust on the item.
This recipe utilizes the high temperature “Roasting” method utilizing a flat sheet pan and some great vegetables to form a “Sheet Pan Meal”. This recipe is for two people but can be scaled up to a maximum of 4 people on one pan for best results.

Preheat Oven 400 – 425 degrees

Wash , trim all vegetable and place in non-reactive bowl. Add sea salt, pepper and 2 oz Of Olive Oil. Toss

Arrange all vegetables on sheet pan and roast, uncovered for 10 minutes in hot oven

Remove pan from oven and add Monkfish to the pan and cook 15-20 minutes until fish is cooked through.

When fish and all vegetables are tender, remove from oven.

Sprinkle chopped herbs, lemon juice and 2 oz EVO to the pan and lightly toss to coat.

Remove all items (including all pan drippings) to serving dish and finish with Italian parsley and squeeze with fresh lemon juice