Begin by cutting the monkfish fillets into 3-4 equal portions for even cooking. Pat each piece dry and season with salt and black pepper.

In a non-stick pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Carefully add the thickest pieces of monkfish to the pan first. Sear for 1 minute without moving, then add thinner pieces and cook for an additional 2 minutes.

After flipping, add the cubed unsalted butter, smashed garlic, and thyme to the pan. Spoon the butter over the fish continuously for about 2 minutes.

Transfer the cooked monkfish to a rack or plate to rest for 3 minutes.

Stir fresh herbs into the remaining brown butter and drizzle over the rested monkfish before serving.