• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Roast Monkfish with a Provencale Crust

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • 1 3/8 kg Monkfish tail
  • Salt and ground black pepper
  • 3 Lemons
  • 3 Fat cloves of garlic
  • 8 tb Fresh parsley; chopped
  • 4 tb French tarragon; chopped
  • 125 g Fresh brown breadcrumbs
  • 3 tb Extra virgin olive oil
  • 68 g Small spinach leaves
  • Extra virgin olive oil for
  • -frying


Preheat oven to 200C/gas 6.

Cut and remove 'flappy bits' from monkfish tail and blue skin. Using a very
sharp knife and with tail bone to guide knife blade, cut down either side
of tail bone and remove both fillets of monkfish. Carefully trim fillets of
all skin - this toughens during cooking. Wash fish and pat dry. Season with
salt and pepper.

Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a
small bowl and add olive oil, stirring until breadcrumbs just bind

oat monkfish fillets with crumb mixture, pressing it firmly on to fish.
Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast
in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs
are crispy and golden. Rest fish in a warm place for a few minutes.

Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a
little olive oil in a large frying pan and quickly stir fry spinach for
about 1 minute. Season to taste with salt and pepper.

Slice monkfish fillets carefully to form round medal shapes with a crispy
topping. Lay overlapping slices on a bed of spinach and serve with saffron
and tarragon sauce.

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