This garlic and herb infused monkfish recipe is cooked on the bone, keeping the flesh flavoursome and moist. The creamy leeks make a delicious side dish to the meaty fish and you could serve it with mashed potato to soak up the cooking juices.
Prep Time: 50 mins
Cooking Time: 1 hour 20 minutes
Serves: 4
Ingredients
Monkfish
1 Whole Monkfish Tail (with the bone in)
Kosher Salt for Monkfish
3 tbsp Olive Oil
50g Butter (cubed)
½ Garlic Bulb (peeled)
10g Rosemary
10g Sage
Salt and Pepper
Leek & Thyme Bake
3 Leeks
10g Thyme
1 tbsp Olive Oil
150ml Double Cream
30g Toasted Chopped Hazelnuts (optional)
Salt and Pepper
Method
Prep Monkfish
Using a sharp knife, trim away the tough sinew from the monkfish tail.
Cover the fish with a layer of salt on both sides. Leave to brine for 10 minutes.
Rinse off the salt and pat the monkfish dry.
Let the fish rest at room temperature for 30 minutes before cooking.
Leek and Thyme Bake
Heat the oven to 190°C.
Slice leeks lengthwise, then cut each half into 3 chunks. Wash thoroughly between the layers.
Place leeks in a large baking dish. Add thyme leaves, drizzle with olive oil, and pour over double cream. Season with salt and pepper.
Roast for 20 minutes.
Cook Monkfish
Heat a large frying pan over high heat. Add oil.
When hot, place the monkfish tail in the pan. Brown for 3–4 minutes.
Flip, add butter, and baste for another 3–4 minutes.
Remove fish and place on a board. Cut small incisions into the flesh. Insert peeled garlic cloves, rosemary sprigs, and sage leaves.
Bake Monkfish with Leeks
After 20 minutes of roasting, remove leeks from oven.
Place monkfish on top of leeks. Drizzle with olive oil.
Return to oven and cook for 20–25 minutes.
To Serve
Check monkfish is cooked through, then remove garlic cloves. Rest for 5 minutes.
Fillet the monkfish by slicing flesh from the bone.
Serve with creamy leeks and scatter with toasted chopped hazelnuts.
Purchase monkfish here.