Rosemary & Lemon-Roast Monkfish

Rosemary & Lemon-Roast Monkfish

Monkfish pairs well with bold flavours – here, it’s roasted in a simple but elegant herb rub. Serve with crushed potatoes and seasonal veg or salad for a satisfying meal. Serves 4

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4 x 200g Greendale Monkfish Fillets (supplied de-boned and skinned)
4-6 sprigs Rosemary, leaves only, chopped (a small bunch of Thyme, leaves only, is a good substitute if Rosemary is not available)
4 tbsps Olive Oil
1 clove Garlic, peeled and crushed
2 Lemons, zest only
1 tsp Runny Honey or Agave Nectar
Sea Salt and freshly ground Black Pepper


In a small bowl or jug, mix together the rosemary, oil lemon zest and honey and season to taste with salt and pepper. Pat the monkfish fillets gently with kitchen paper to remove any excess moisture, then put them into a dish and cut 2-3 slashes into the sides of each fillet. Rub the rosemary marinade into the fish, working it into the cuts, then put the dish in the fridge to marinate for at least 10 minutes (now is a good time to prepare any accompanying veg).

To cook, preheat the oven to 220°C (Gas Mark 7). Take the monkfish fillets out of the fridge and put them into a roasting tin, then bake in the hot oven for 10-15 minutes – the fish will become white and opaque when cooked, and should flake easily when poked gently with a fork. Sit a cooked fillet on each of four serving plates and add your cooked veg, then serve straight away.

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