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Roasted Garlic and Rosemary Monkfish

With so much choice of fresh fish from our weekly visiting fishmonger, Veasey and Sons, we're spoilt for choice. However, if you need some inspiration for your Friday fish supper, you can't go wrong with this super easy recipe. This roasted monkfish with rosemary and garlic is really delicious and will also work great as an alternative Sunday roast. Complete the dish with crushed roasted potatoes and seasonal vegetables.


  • 800 g skinless monkfish fillets
  • Sea salt flakes
  • 2 cloves of garlic
  • Small bunch of rosemary
  • 85 ml extra-virgin olive oil
  • Splash of dry white wine
  • 150 ml double cream
  • 1 tbsp capers
  • Juice of 1 lemon


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Season the monkfish with the sea salt and leave to rest for 15 minutes.
  3. Peal and thinly slice the garlic.
  4. Once rested, take the monkfish and pat dry with kitchen paper.
  5. Next make some incisions in the flesh (roughly 10) and insert a few slices of garlic and sprigs rosemary into each one. Put the remaining garlic and rosemary into a baking tray.
  6. Heat the oil in a frying pan and sear the fish on all sides, until golden brown.
  7. Transfer the fish to the baking tray, add the white wine and bake for 10-12 minutes
  8. Remove the baking tray from the oven, cover with foil and allow to rest for 2 minutes.
  9. Place the monkfish on a serving plate and cover with foil to keep warm.
  10. Add the cream to the roasting pan and bring to the boil, add the capers and lemon juice, season with a little salt and pour over the fish.
  11. Serve with crushed roast potatoes and seasonal vegetables.



Preparation time

20 minutes.

Cooking time

12 minutes.

Type of dish

Main Course