Monkfish Two Ways
Monkfish with bold Spanish flavours and buttery monkfish cheeks finished with lemon and parsley. A simple fish dish that feels fresh, rustic, and full of flavour.
Ingredients
- Spanish roasted monkfish
- 4 x 150g monkfish tail
- 25ml olive oil
- Few sprigs fresh rosemary
- Few sprigs of thyme
- 2 cloves garlic
- Salt and pepper
- 300g tomatoes, chopped
- 100g Serrano ham
- 1 tsp smoked paprika
- Knob of butter
Monkfish cheeks
- 400g monkfish cheeks
- 200ml fish stock
- 100g butter
- 1 lemon, juice and zest
- 1 small bunch of parsley
Method
Pre-heat the oven to 200c.
To roast the monkfish, drizzle in oil, dot with the rosemary and thyme, season then pop the tomatoes and garlic in a roasting tray and pop the fish on top. Top with ham and paprika and pop in the oven for 8 to 10 minutes. Spoon onto a platter to serve.
For the cheeks, remove the sinew and then fry in a knob of butter and oil for 1 to 2 minutes. Flip over and cook for another 1 to 2 minutes. Pop the cooked fish on a tray then add the fish stock to the pan along with the rest of the butter. Pop in the samphire, season and finish with lemon and parsley. To serve, sit the fish onto plates and spoon over the sauce.
Ingredients
- Spanish roasted monkfish
- 4 x 150g monkfish tail
- 25ml olive oil
- Few sprigs fresh rosemary
- Few sprigs of thyme
- 2 cloves garlic
- Salt and pepper
- 300g tomatoes, chopped
- 100g Serrano ham
- 1 tsp smoked paprika
- Knob of butter
Monkfish cheeks
- 400g monkfish cheeks
- 200ml fish stock
- 100g butter
- 1 lemon, juice and zest
- 1 small bunch of parsley
Method
Pre-heat the oven to 200c.
To roast the monkfish, drizzle in oil, dot with the rosemary and thyme, season then pop the tomatoes and garlic in a roasting tray and pop the fish on top. Top with ham and paprika and pop in the oven for 8 to 10 minutes. Spoon onto a platter to serve.
For the cheeks, remove the sinew and then fry in a knob of butter and oil for 1 to 2 minutes. Flip over and cook for another 1 to 2 minutes. Pop the cooked fish on a tray then add the fish stock to the pan along with the rest of the butter. Pop in the samphire, season and finish with lemon and parsley. To serve, sit the fish onto plates and spoon over the sauce.
