Serves: 4

Prep Time: 30 mins

Cooking Time: 30-40 mins



4 x 200g Monkfish tails, trimmed

1 Tbs Thyme

1 Tbs Smoked paprika

50ml Olive oil

50g Butter

1 Lemon, zest and juiced.


Sauce – 4x Tomatoes, halved

75ml Olive oil

3 Cloves sliced garlic

2 Red peppers

75g Cubed bread

1 Red chilli

50g Flaked almonds, toasted

1 Tbs Smoked paprika

1 Tsp salt


Serve with buttered small potatoes



  1. Mix 1 tbs of thyme with 50ml olive oil and 1 tbs of smoked paprika. Roll the 4, 200g of monk fish in it and fry for about 6 mins. Turning infrequently.
  2. Place fish on a lined tray and place in the oven on 220c for 6 mins.
  3. Once done in the oven, put the fish back in the pan, place on the hob and add 50g of butter and the juice of 1 lemon.
  4. Drain your fish.
  5. For the sauce – Put 4 halved tomatoes on a baking tray with 3 cloves of sliced garlic and drizzle with 75ml of olive oil. Roast at 200c for 30 mins.
  6. Oil 2 red peppers and fry until charred. Then place in a plastic bag, until cold. Peel the peppers and remove the seeds.
  7. Fry the 75g of cubed bread in a little oil.
  8. Then blend the 4 halved tomatoes, 3 cloves of garlic, 2 red peppers, 75g of cubed bread and 50g of toasted almonds until smooth.
  9. Serve sliced 4 Monk fish tails on the sauce with buttered small potatoes and parsley.


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