Monk fish is best, but other fish works well too.
This classic New England trick uses firm white fish poached in seasoned butter to mimic the real deal. It s quick, easy.
Ingredients:
1.5 lbs firm white fish Monk fish or (cod, haddock, or halibut), cut into bite-sized chunks or thick strips
½ cup butter (unsalted or salted)
¼ cup water
1 tsp salt (plus a pinch extra if using unsalted butter)
1 tbsp lemon juice (optional, for a little brightness)
1 tsp Old Bay seasoning or paprika
Fresh parsley (chopped, for garnish)
Lemon wedges for serving
Instructions:
Preheat & Prep: Preheat your oven to 450°F (230°C). Lightly grease a baking dish.
Make the Butter Broth: In a small saucepan, melt the butter together with the water, salt, and lemon juice over medium-low heat until combined.
Arrange the Fish: Place your fish chunks in a single layer in the baking dish.
Pour & Season: Pour the warm butter mixture evenly over the fish. Sprinkle the Old Bay seasoning or paprika evenly across the top.
Bake: Bake uncovered for 10 to 12 minutes (depending on thickness), just until the fish is opaque and easily flakes with a fork. Do not overbake!
Serve: Spoon some of the delicious garlic-butter pan juices right over the top, garnish with fresh parsley, and serve with lemon wedges. Enjoy your "lobster"!