Monkfish

[Lemmonie]

I used to cook this regularly but for the life of me I cannot remember how or what i did with it?!

It would have been very simple though, any suggestions as id love to cook it again?

[tuffer]

Chuck it on some tin foil, little bit of butter, olive Oil, Garlic, Lemon zest. Wrap it up and chuck it in the oven for ...some time. Just keep it simple, Monkfish is gurt lush however you cook it.

[SVX]

Monkfish tail fillet, stud with garlic and slices of roasted red pepper (peperonata) and wrap with pancetta.

Wrap the fish in a foil parcel and add a splash of white wine and some lemon juice.

Bake in a hot oven until just undercooked (will depend on the thickness of the fish), then crisp up the pancetta in a hot sauté pan with a little butter. Goes well with cous cous and a herb salad.

[Bill]

LittleMiss said:

I use fillets of tail also works with haddock loin, blend a tub of sunblush tomatoes, with the all and herbs they come in, add a little chilli, on a piece of greaseproof paper lay out some parma ham so it overlaps, spread tomatoes over this, place the monfish as one end, season, roll up using the greaseproof, remove greaseproof and pop on a lightly oiled baking tray, roast at 200 for 15 - 20 mins.

I think this originally came from Jamie Oliver.

Edited by LittleMiss on Thursday 4th March 12:29

Add a handful of basil to the tomato paste.

[Kneetrembler]

LittleMiss said:

I use fillets of tail also works with haddock loin, blend a tub of sunblush tomatoes, with the all and herbs they come in, add a little chilli, on a piece of greaseproof paper lay out some parma ham so it overlaps, spread tomatoes over this, place the monfish as one end, season, roll up using the greaseproof, remove greaseproof and pop on a lightly oiled baking tray, roast at 200 for 15 - 20 mins.

I think this originally came from Jamie Oliver.

Edited by LittleMiss on Thursday 4th March 12:29

That is superb have cooked this a number of times

[miniman]

Monkfish is pretty robust so can take some flavour. I quite like dusting pieces in curry powder then frying, and serving with thick homemade chips.