1 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
Shaun Hill rests monkfish atop a bed of tomato sauce in his Monkfish recipe with tomato, ginger and garlic while Alfred Prasad envelopes the fish in a spicy tomato sauce in his sumptuous Monkfish curry. The saltiness of cured meat is also a common flavour pairing with monkfish.
Monkfish isn’t known for being the prettiest of fish, with its mottled skin, huge flat head and gaping mouth filled with menacing teeth. However the flavour is sweet and mild and the flesh is firm and almost 'meaty' in texture making it a popular choice on menus. Monkfish is usually sold in tails, fillets (steaks) or cheeks.