Pesto Marinated Monkfish
The 18th Century satirist Jonathan Swift once said it was “a bold man that first ate an oyster” and we think that sentiment rings true even more so for monkfish. Who in their right mind would cook and feed this monstrosity of a fish to their nearest and dearest?
Whoever it was though, we thank them, because whilst monkfish have the kind of face only a mother could love, its revered tail meat is among the most delicious in the ocean.
Monkfish pairs beautifully with salty, cured pork, so you’ll often find us wrapping ours in pancetta. For this recipe though, we’re keeping things strictly pescatarian, and feeling all the more smug for it.
|Monkfish||2 x 200g tails|
|Canola oil||as needed|
Season the monkfish tail with a little salt and pepper, and marinate in the pesto for at least an hour and up to overnight.
When you’re ready to cook, remove the excess pesto from the fish and heat an ovenproof skillet.
Sear the fish for 2 minutes, turn over and place in a pre-heated 200°C oven for around 5-7 minutes, depending on the thickness.
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