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May 062011

Monkfish can take a strong sauce such as Chilli Lime Sauce [see sauce section]. You may wish to make the sauce before you begin to prepare the monkfish.

Serves: 6
Preparation time: 30 minutes
Cooking time: 20 minutes
Preheat: Preheat oven to 200 C, 400 F, Gas 6


  • 1 kg [2 lb] boned and skinned monkfish tail
  • ¼ cup olive oil
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Allow the fish to come to room temperature before cooking [this will require about 30 minutes out of the refrigerator].  Heat a large frying pan, add the oil and allow to come to full heat. Add the monkfish fillets, quickly frying until a light brown on all sides. Transfer to a shallow baking dish and place, uncovered, in the top of the oven for 10 – 15 minutes. Remove from the oven dish, reserving any juices. Season with salt and pepper and sprinkle with lemon juice. Slice the monkfish fillets diagonally and place on warm serving plates. Pour a little of the reserved fish juice on top, or one of the other sauces from the sauce section. Garnish with parsley and lemon wedges.