Before roasting monkfish fillets, it’s best to quickly sear the fish in a hot pan to achieve some colour and flavour on the outside. The longer you spend searing the monkfish, the less time the fish should be cooked in the oven. The fish can be lightly marinated in oil and herbs if desired, or dusted in seasoned flour to help crisp up the outside.
Josh Eggleton marinates monkfish in an Indian-inspired spice mix to add flavour. In a similar vein, Marcus Wareing uses a chorizo and almond crust to add crunch and flavour in his dish. Monkfish fillets can be paired with a range of robust ingredients - from coriander and sage to prosciutto and chilli. Why not have a go at making your own spice mixes and marinades.
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