Full Recipe

Roasted Monkfish

Last week a customer commented that she enjoyed cooking the fish tagine I did a couple of weeks ago because more hearty fish dishes are good during the winter and it’s often difficult to find them. That prompted me to come up with this recipe. I used monkfish because that’s what Jimmy had last week but any other meaty fish such as hapuku is as good.

  • Ingredients (serves 2-3)
  • About 200g fish per person – cut into 2-3 pieces
  • 1 finely diced onion
  • 1 large bulb of fennel, finely chopped
  • 2-3 sticks of chopped celery
  • A few thin slices of chorizo sausage
  • 2-3 cloves of crushed garlic
  • Sprig of parsley
  • A small pinch of cayenne pepper
  • 1 tin of chopped tomatoes
  • 1 tin of white beans eg butter beans, cannellini beans
  • Finely grated rind of 1 lemon
  • Juice of 1 lemon
  • Glass of white wine
  • Fish stock or water
  • Finely chopped parsley to garnish


Heat a little olive oil in a frying pan or flameproof dish. Add the onion, celery and fennel. Cook gently till softened. Half way through add the chorizo. Then add the garlic, sprig of parsley and cayenne. Stir.

Add the wine, let it sizzle. Add the beans, tomatoes, lemon juice and rind and a little water or stock.

Let everything simmer uncovered for about 30 minutes. During that time you may need to add more water or stock if it gets too thick. Season to taste.

In a separate pan brown the fish quickly on both sides. You don’t need to cook it through. Add the fish pieces to the sauce. Coat the fish.

Put the pan with sauce and fish into a moderate oven for about 10 minutes depending on the thickness of the fish pieces.

Sprinkle with the chopped parsley and serve with a green vegetable or salad.