Roasted Monkfish
By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your meaty monkfish tail meat in a few easy steps.
This is a delicious, easy way of cooking monkfish, allowing the oven to do the work for you.
Be careful to set the timer diligently, but this way of cooking fish is possibly the most straightforward, as it doesn’t need as much vigilance as pan frying or barbequing.
Serves 4
Ingredients
800g monkfish tail fillet (trimmed of grey membrane) cut into 4 even portions
1 tbsp best olive oil
- Sea Salt
Method
Preheat an oven to 180C/160C Fan/Gas Mark 4.
Line a baking tray with a sheet of non-stick baking paper and set aside.
Brush the monkfish with a little olive oil and sprinkle some salt over the fish.
Set the pieces onto a baking tray and bake in the preheated oven for 8-10 minutes, depending on the thickness of the fillet.
Thicker fillets will take a little longer to cook. Rest for 5 minutes and serve hot.
Alternatively, wrap the monkfish in prosciutto and bake for 10-15 minutes, until the ham is crisp and browned and the fish is cooked through. Again, rest for 5 minutes and serve hot.
About Your Monkfish
Monkfish is a highly favoured firm, meaty-textured fish, with a beautiful bright white colour to the flesh.
The monkfish itself is not much of a looker, but it tastes wonderful. Its anatomy is different from most of the fish we enjoy, and its tail and cheeks are the parts we eat. Allow approximately 175-200g per main course portion.
The monkfish tail can be cooked as a whole fillet and sliced when cooked, or cut into individual portions before cooking.
It also works very nicely cut into generous chunks and added to fish stews or curries. Just make sure it’s added in to the sauce and lightly simmered for 6-8 minutes until cooked, before serving.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.
