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Roasted Monkfish with Sage & Onion Stuffing
Prepare the stuffing mix as per the instruction on the pack and allow to cool.
Place the fillets on a chopping board; place them "top to tail" so that there is a thick end and tail end together.
Lay the stuffing mix on top of one of the fillets, cover the stuffing with the other fillet. Tie with string loosely so as not to squeeze out any of the stuffing.
Place on an oiled baking tray. Insert the rosemary sprigs under the string ties and season with salt and pepper.
Roast in a hot oven 180C for 10 to 15 minutes; remove when cooked.
Place the monk fish portions on a warm tray. De-glaze the cooking tray with a little white wine and reduce right down.
Add the chopped rosemary and fresh cream; blend in to a sauce. Remove any string from the fish, cut in to slices and serve with a drizzle of sauce.
- Seafood Ingredients
2 monkfish tail fillets around 400 grams each
- Other Ingredients
- Rosemary sprigs or your favourite herb
- 1 pack sage and onion stuffing mix
- Extra virgin olive oil
- Sea salt & pepper
Publication Date: January 28, 2015.