Step 1

Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)

Step 2

Season: Sprinkle both sides of fish with salt and pepper.

Step 3

Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

Step 4

Heat oil: Heat oil in non stick pan over medium heat (medium high for weak stoves).

Step 5

Sear first side, then turn: Place thick pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. (Note 4). Cook for a further 2 minutes, then turn fish.

Step 6

Add butter & baste: Add butter, then when 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!

Step 7

Rest: Transfer fish onto the rack and rest for 3 minutes.

Step 8

Add herbs: Add herbs into butter, then serve the Herb Brown Butter with monkfish.

Step 9

Slice monkfish into 2.5cm / 1" pieces. Place on pea puree, then drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.