Roasted Monkfish on the Bone
Head Chef Stuart has given away another 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.
If you’d like a chance to win lunch for two at out beachside restaurant, why not cook the above, and then post the picture of your scrummy creation onto our facebook page - we’ll pick the lucky winner at the end of September.