Roasted Monkfish on the Bone
A simple, mouth watering seafood recipe for you to try at home. It’s quick, easy and fresh which is perfect for the summer.
1 x 800g Monkfish Tail
150g of Panko Breadcrumbs
150ml of good olive oil
2 x Sprigs Of Rosemary
- Preheat the Oven to 180C.
- In a blender blitz the rosemary and olive oil together to make a rosemary oil. Fold in the breadcrumbs, and then rub the breadcrumbs into the fish coating all sides. Season with salt.
- In a hot griddle pan add a lug of olive oil and seal the fish on both sides to get a golden colour and a nice smoky flavour, then roast in the oven for 8-10minutes at 180C.
A good trick to test if the monkfish is cooked is pierce with a cocktail stick and if there is no give and goes straight through the fish easily, and then the fish is cooked.
- Serve with a bowl of chopped salad and lemon and olive oil.