“Poor Man’s Lobster” – Monkfish with Herb Browned Butter


  • 300 g / 10oz monkfish fillets skinless and boneless (Note 1)
  • 1 1/2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper finely ground
  • 2 tbsp/ 30g unsalted butter cut into 1cm (1/2") cubes
  • 2 garlic cloves smashed (Note 2)
  • 2 sprigs thyme


  • 1/2 tsp parsley finely chopped
  • 1/2 tsp chives finely chopped
  • 1/2 tsp chervil finely chopped


  • Cut fillets: Cut each monkfish into 3 or 4 even size pieces.
  • Season: Sprinkle both sides of fish with salt and pepper.


  • Heat oil: Heat oil in non-stick pan over medium heat (medium-high for weak stoves).
  • Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. . Cook for a further 2 minutes, then flip fish.
  • Add butter and baste: Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 55°C/131°F (Note 6), or the flesh flakes easily. Butter will begin to smell nutty – it's now brown butter!
  • Rest: Transfer fish onto the rack and rest for 3 minutes.
  • Optional - Add herbs: Add herbs to butter remaining in pan. Serve this Herb Brown Butter with monkfish.



  • 1 lb monkfish filets
  • 1 egg
  • 1 cup flour
  • 1 cup Panko
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Tartar sauce for serving
  • Lemon for serving


  • Thaw monkfish filets in fridge about 16-24 hours before using.
  • Preheat your air fryer to 390 degrees.
  • Cut monkfish filets into 1/2 inch bite size pieces and set aside.
  • In a separate, shallow bowl or plate beat egg until fully combine.
  • In the second bowl, mix flour, paprika, onion powder, garlic powder, salt and pepper together.
  • In the third bowl add Panko bread crumbs.
  • Bread each fish bite by tossing it in the seasoned flour, then cover completely with egg, then toss and cover all wet egg spots with Panko. Pat the Panko into the fish lightly to ensure the Panko sticks.
  • Pro tip: when dredging your fish make sure to tap off excess flour before covering in egg. To keep things clean, use one hand for your dry dredging ingredients (flour and Panko) and the other hand for the eggs.
  • Optional: spray the bites with olive oil or preferred oil before air frying to ensure even browning.
  • Add monkfish bites to to the air fryer tray with plenty of room between them. Do not overcrowd the basket.
  • Cook at 390 degrees for about 5 minutes, flip the fish pieces, and cook for additional 5 minutes, total cook time will be about 10 minutes.
  • Serve alongside your favorite tartar sauce and a few lemons. Enjoy!