Roast Monkfish: Recipe

Roast Monkfish: Recipe

By Stephane Reynaud, from ‘Barbecue’, published by Murdoch Books, £20




Prep time

30 minutes

Cooking time

20 minutes over gentle heat, covered


  • 2 monkfish tails, each weighing 800 g (1 lb 12 oz) or any firm fleshed fish

  • 18 thin slices of speck (smoked ham or bacon)

  • Sundried tomato purée:
    1 bunch basil
    1 garlic clove

  • 20 g (¾ oz) fresh ginger

  • 1 orange

  • 100 g (3½ oz) sundried tomatoes in oil

  • salt and pepper


  • Separate the monkfish fillets from the central backbone. Remove the thin membrane that covers the fillets.
  • For the purée, pick the leaves from the basil, peel the garlic and ginger, juice and zest the orange.
  • Process together the sun-dried tomatoes, basil, orange zest,ginger and garlic.
  • Loosen the purée with the orange juice (it should have a smooth and creamy texture), season.
  • Lay out the slices of speck, overlapping them slightly: the row needs to be the same length as the monkfish.
  • Lay a monkfish fillet down with the thicker end towards you. Spread with tomato purée, cover with another monkfish fillet (thick end pointing the other way), roll in the speck.
  • Cook the monkfish over gentle heat (place the side where the slices of speck ‘join’ down first).
  • Cover, allow to cook for 10 minutes, then turn the roast over for a further 10 minutes.

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