Monkfish and Mussels with Tomato Sauce

Monkfish and Mussels with Tomato Sauce is a lovely flavoursome dish. Tomatoes, shallots, garlic and seaweed seasoning are combined with fresh mussels and monkfish tails for a tasty and speedy dish!

Ingredients

500g fresh mussels
3 garlic cloves
1 small bunch of parsley
50ml white wine
75g butter
splash of olive oil
1 shallot, peeled and diced
12 large tomatoes, skinned, deseeded and diced
1kg monkfish tail
1 tsp seaweed seasoning
Salt and pepper

Method

Print Recipe

Preheat the oven to 180°C.
Put the mussels, 1 garlic clove, parsley, butter and wine in a pan, cover and cook for 3-4 mins. Drain into a bowl, then remove half the mussels from the shells and put them to the side for later.
In the same pan, add a splash of olive oil, the shallot and the rest of the garlic, and cook for 2 mins. Add the tomatoes and cook for 1 min, then add the mussels back in with some of the juices.
Pan fry the monkfish. Roll in the seasoning, then roast for 8 mins.
To serve, spoon the sauce onto a platter, top with the mussels in the shells, then sit the monkfish on top.

Ingredients

500g fresh mussels
3 garlic cloves
1 small bunch of parsley
50ml white wine
75g butter
splash of olive oil
1 shallot, peeled and diced
12 large tomatoes, skinned, deseeded and diced
1kg monkfish tail
1 tsp seaweed seasoning
Salt and pepper

Method

Preheat the oven to 180°C.
Put the mussels, 1 garlic clove, parsley, butter and wine in a pan, cover and cook for 3-4 mins. Drain into a bowl, then remove half the mussels from the shells and put them to the side for later.
In the same pan, add a splash of olive oil, the shallot and the rest of the garlic, and cook for 2 mins. Add the tomatoes and cook for 1 min, then add the mussels back in with some of the juices.
Pan fry the monkfish. Roll in the seasoning, then roast for 8 mins.
To serve, spoon the sauce onto a platter, top with the mussels in the shells, then sit the monkfish on top.