monkfish recipe

This quick and easy monkfish recipe is a surefire way to impress at any dinner party.

Monkfish in Parma ham

tbsp tomato paste

black olives, chopped

monkfish fillets

Parma ham

Salad leaves dressed

Mix the tomato paste with the black olives. Season.

Spread over the top of the monkfish fillets,

Bake in a preheated oven at 220°C/fan200°C/gas 7 for 25 minutes.

Slice the monkfish and serve with salad leaves dressed with olive oil and white wine vinegar.

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Seafood paella

20-24 raw shell-on king prawns

olive oil

monkfish,

onion,

paella rice

garlic cloves, sliced

tsp smoked paprika

cayenne pepper (optional)

saffron

½ x 400 grams can chopped tomatoes (save the rest

mussels, cleaned

frozen peas

frozen baby broad beans

parsley leaves, roughly chopped

onion, roughly chopped

½ x 400 grams can chopped tomatoes

garlic cloves, roughly chopped

chicken stock cube

star anise

Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.

To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.

Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.

Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.

Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Recipe video above. With sweet, meaty lobster-like flesh, monkfish is affectionately known as &quot;poor man&#039;s lobster&quot;. But there&#039;s certainly nothing &quot;poor&quot; about this dish!If you&#039;re new to cooking Monkfish, this is a good recipe to try because it&#039;s easy and really showcases how good monkfish is, and why it&#039;s a firm favourite with fine dining restaurants. Allow around 150 - 180g / 5 - 6oz monkfish per serving.

Poor Man's Lobster - Monkfish with Herb Browned Butter

monkfish fillets (, skinless and boneless (Note 1))

tbsp extra virgin olive oil

tsp salt

tsp black pepper (, finely ground)

unsalted butter

garlic (, smashed (Note 2))

thyme

tsp parsley (, finely chopped)

tsp chives (, finely chopped)

chervil (, finely chopped)

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

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

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

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

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.

Add butter &amp; 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&#039;s now brown butter!

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

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

Cooking monkfish (Note 2):

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

Optional plating up, fine dining style!

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Top 3 monkfish recipe recipes from across the web

The most viewed monkfish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Monkfish in Parma ham

Seafood paella

Poor Man's Lobster - Monkfish with ...

The most viewed monkfish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine