How to roast monkfish fillets

How to roast monkfish fillets

by Great British Chefs8 December 2014

How to roast monkfish fillets

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.


Preheat the oven to 180°C/gas mark 4, season the fish with salt
Heat a dash of olive oil in a non-stick, ovenproof pan. Once the pan is sizzling hot, add the monkfish fillets and sear the fish on both sides
Place the pan in the oven for 6-8 minutes, or until the fillets are cooked through
Cover the monkfish fillets with foil and allow to rest for a few minutes before serving.


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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