Pesto Marinated Monkfish

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 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.

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, and feeling all the more smug for it.

Ingredients

Monkfish 2 x 200g tails
Pesto 50g
Lemon juice dash
Canola oil as needed
Seasoning to taste

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
Sautéed leeks with chive and bacon sweet potato mash
Roast fennel with olives, capers and tomatoes
Roast cauliflower head with pepitas and herbs
Couscous-stuffed red bell pepper and creamed spinach
Courgette fritters and barley-stuffed Portobello mushrooms