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Roasted Monkfish Tail

ingredients

serves 6
2 1/2 - 3lb (1.25-1.5kg) monkfish tail, trimmed and skinned
1 clove garlic, cut into slivers
Freshly ground black pepper
Olive oil
Chopped parsley and lemon wedges to garnish
fresh Tomato and Basil Sauce to serve

accompaniments (you may need these)

method

1. Pre-heat the oven to gas mark 7, 425°F (220°C).

2. Wash the fish and pat dry with kitchen paper. You can leave the bone in, but if you prefer to remove it, the tail will need reshaping and securing with wooden toothpicks or cocktail sticks.

3. Make incisions in the fish and push in the slivers of garlic. Season with freshly ground black pepper and brush with olive oil.

4. Place the fish in a lightly oiled roasting tin and roast for 20 to 30 minutes, or until cooked.Garnish with chopped parsley and lemon wedges and serve the gently reheated Fresh Tomato and Basil Sauce separately.

What did you think?

84 people have helped to review this recipe. Thankyou!

Great Recipe.... for Monkfish
posted by David G San Diego @ 10:43PM, 8/12/07
I live in San Diego, and have been looking for fresh MONKFISH after having it for the first time in an upscale Chicago Eatery last year. Found it at the ZION marketplace on Mercury Street in San Diego.... very fresh... and your recipe... perfect..I had no Idea of the best way to cook it i used Sesame Oil instead of olive oil and also rubbed in some cavenders... I served it room temperature with a splash of soy sauce and finely minced chives... ohh how wonderful...
OHH... Side Note... when skinning... note there is a membrane under the skin, you can leave it on or peel it off.... definately score it a few times...
Cavenders?
posted by Ramon, Netherlands @ 09:27AM, 1/05/11
What's cavenders?
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