Baked monkfish with juniper

Baked monkfish with clams and juniper
Baked monkfish with juniper
  • 2 - 3 people
  • 30 mins
  • 15 mins
  • 15 mins


Rinse the clams in fresh water, discarding any that are open or do not start to close when tapped lightly on a hard surface.Cut the monkfish fillets into bite sized pieces and coat with juniper rub, the amount will be according to taste.

In a non-stick saucepan or oven to table dish, heat some extra virgin olive oil and lightly fry the monkfish for about two minutes.

Add some chopped tomatoes and a little white wine.

Add the drained beans, stir gently and bake in a moderate oven 150C/320F for about 10 minutes.

Remove from the oven, add the clams and simmer until their shells have opened. Season to taste adding chopped parsley and extra virgin olive oil to serve.


  • Fish shopping List:
    2 fillets Cornish monkfish tail, vacuum packed ready to cook
    1kg Cornish clams
    1 x 90g jar Juniper Rub
    1 x jar chopped tomatoes
    1 x 500ml bottle Extra Virgin Olive Oil
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