Monkfish Recipes

Monkfish with Cherry Tomatoes and Creamy Sauce recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes
A great dinner party meal that you can whip up in less than half an hour, this simple dish really makes the most of the monkfish and fresh, seasonal tomatoes. Serve with some soft ciabatta rolls to mop up all that delicious sauce.


  • 4 x 150g monkfish medallions, boned and skinned
  • 250g cherry tomatoes
  • 4 anchovy fillets, minced
  • 150g creme fraiche
  • 50g butter
  • 2 bay leaves
  • 1 rosemary stalk
  • Oil


  1. In one pan, heat the butter until melted. Add the tomatoes and cook gently for about 8 minutes, until the skins start to soften.

  2. Add the anchovy and stir well to coat the tomatoes. Heat a little oil in another frying pan and add the rosemary and bay leaves. Fry for a minute or so, then add the monkfish. Season well and fry for 3-4 minutes on either side until flaking.

  3. Add the creme fraiche to the tomatoes and stir until melted and slightly thickened. Season if needed.

  4. Discard the bay leaves and rosemary stalk. Divide the monkfish between 4 plates and top with the tomatoes and creme fraiche sauce.

You could use regular tomatoes in place of cherry tomatoes - just slice them thickly into rounds. Recipe serves 4.

Author: Laura Young.

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150gabout 5 oz (5.29095 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)


Published: June 20, 2012
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Published by Starsol