Roasted Monkfish Tail recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

This easy way to prepare monkfish tail will ensure you're rewarded with firm, flaky flesh every time. Serve it up with some potato wedges and tomato sauce.

Ingredients:

1.25kg monkfish tail, trimmed, skinned and boned (if you bone the fish, it will need to be reshaped with wooden skewers and cocktail sticks)
1 garlic clove
Salt and black pepper
Finely chopped parsley and lemon wedges to serve
Olive oil

Directions:

Heat the oven to 220C.
Wash the fish and pat dry. Thinly slice the garlic clove.
Make incisions in the fish. Stuff with the garlic slivers. Season with salt and pepper. Brush with the olive oil.
Bake for 20-30 minutes or until cooked through. Serve garnished with the parsley and lemon wedges.

You can omit the garlic if you're not a big fan of it - you could just roast the fish with salt and pepper or you could add paprika. Recipe serves 8.

Author: Laura Young.

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Reviews and Comments:

Roasted Monkfish Tail Review by Paul Scott on 7th September 2013:

Nice simple way to cook the monkfish. Great flavour from the fish but be careful you don't overlook and dry it out.

Conversions
220°C	425°F / Gas Mark 7

Data:

Published: June 20, 2012

Average rating of 3.00 stars based on 1 reviews.

Summary: This easy way to prepare monkfish tail will ensure you're rewarded with firm, flaky flesh every time. Serve it up with some potato wedges and tomato sauce.