Monkfish Oven Pan with Pumpkin, Sage and White Beans

Juicy monkfish rests on savory Hokkaido pumpkin and white beans flavored with sage and lemon. An autumnal oven dish that succeeds in one pan and is also manageable for home cooks.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Monkfish fillet
• 400 g Hokkaido pumpkin
• 1 can white beans (drained)
• 1 pc red onion
• 1 pc garlic clove
• 6 pc sage leaves
• 2 tbsp olive oil
• 20 g butter
• 1 pc lemon (juice and zest)
• 150 ml water
• salt
• pepper
• 0.5 bunch parsley

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash the pumpkin, remove the seeds and cut into roughly 2 cm pieces. Slice the onion into thin wedges and finely chop the garlic.
3. Spread the pumpkin, onion and garlic in an ovenproof dish with 1 tbsp olive oil, salt and pepper and roast in the oven for 15 minutes.
4. Drain the white beans, rinse them and add them to the pumpkin. Pour in the water, stir in half of the sage leaves and cook everything for another 10 minutes.
5. Pat the monkfish dry, season with salt and pepper. In a pan with 1 tbsp olive oil, sear on high heat for 2 minutes on each side.
6. Let the butter foam in the pan with the remaining sage leaves until it smells lightly nutty.
7. Place the monkfish on the vegetables in the dish, drizzle with the sage butter and cook in the oven for another 6 to 8 minutes, until the fish flesh is opaque.
8. Sprinkle the lemon zest and some juice over the dish, chop the parsley, scatter it on top and serve immediately.