Monkfish Tails Recipe - Great British Chefs

Gigot of monkfish with tomato and pepper sauce

Main
easy
4
30 minutes

PT30M

Monkfish tails work particularly well in this simple bake, as the meaty flesh holds together well during cooking. If not available, both gurnard and sea bass would be good substitutes. Andy Waters makes an easy tomato, courgette and pepper sauce, which the fish is then baked in before serving.

Discover more:

Share recipe

Related recipes

Monkfish fingers with lemon, thyme and pepper, wrapped in Parma ham

Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper

Food Urchin

Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Chris Horridge

Monkfish with chorizo crust and spiced beans

Marcus Wareing

Monkfish scampi in Meantime beer batter with wild garlic mayonnaise

Monkfish scampi in beer batter with wild garlic mayonnaise

Pete Biggs

Smoked monkfish and cauliflower couscous recipe

Smoked monkfish with oyster mousse and cauliflower couscous

Geoffrey Smeddle

Ingredients

print recipe

shopping List

Metric

Imperial

Monkfish tails

4 monkfish tail, approximately 200g each
4 garlic cloves, halved
50ml of olive oil

Tomato sauce

1 400g tin of chopped tomato
1 onion, sliced
2 garlic cloves, sliced
2 courgettes, sliced
2 red peppers, sliced
1 bay leaf
3 sprigs of thyme
200ml of water
sea salt
ground black pepper
100ml of olive oil

Garnish

1 handful of fresh parsley, chopped

print recipe

shopping List

For the sauce, place an ovenproof dish over a medium heat and add 100ml of olive oil. Once the oil is hot (but not burning), add the slices of onion and garlic and allow to sweat for 2-3 minutes

1 onion
2 garlic cloves
100ml of olive oil

Add the courgettes and peppers and cook for a further 3 minutes

2 courgettes
2 red peppers

Add the tomatoes and juice, the herbs and water. Bring to the boil and then turn down the heat, leave to gently simmer for 5 minutes. Season with salt and pepper to taste and remove from the heat

1 400g tin of chopped tomato
3 sprigs of thyme
1 bay leaf
sea salt
ground black pepper
200ml of water

Stud the monkfish tails with the halved garlic cloves. Lay the monkfish tails on top of the sauce and spoon over some of the sauce. Pour 50ml of olive oil over the monkfish and cook in a preheated oven set to 180°C/gas mark 4 for 15 minutes

4 monkfish tail
4 garlic cloves
50ml of olive oil

Remove the dish from the oven, scatter fresh parsley over the top and serve immediately

1 handful of fresh parsley

Discover more:

Share recipe

Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.