Pesto Marinated Monkfish

Introduction
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, we thank them, because while monkfish have the kind of face only a mother could love, their revered tail meat is among the most delicious in the ocean.

Pro tip
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.

Ingredients

Method
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.

Serving suggestions
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Roast fennel with olives, capers and tomatoes
Roast cauliflower with pepitas and herbs
Couscous-stuffed red bell pepper and creamed spinach
Courgette fritters and barley-stuffed Portobello mushrooms