Monkfish Recipes

Pesto-Crusted Monkfish recipe

Preparation Time: 20 minutes | Cooking Time: 15 minutes

Monkfish is topped with a lemony pesto crust in this recipe and cooked with a slice of lemon, which will turn deliciously gooey and sweet in the oven.


  • 4 x 170g monkfish fillets, skinned and boned
  • 2 slices wholemeal bread
  • 1 lemon
  • 1 garlic clove
  • 1 tbsp. drained capers
  • 6 basil leaves
  • 2 tbsp. basil pesto
  • Salt and pepper


  1. Zest half of the lemon, then slice half of the lemon into 4 thin slices.

  2. Whiz the bread in a food processor until breadcrumbs form. Add the garlic clove, capers, 2 of the basil leaves, the pesto and salt and pepper, along with the lemon zest and a squeeze of lemon juice from the remaining lemon half.

  3. Place the fish fillets into a roasting tray. Sprinkle with some more of the lemon juice. Top each fish fillet with the pesto crust, a basil leaf and a slice of lemon. Bake for 15 minutes in a 220C oven until golden brown and flaking gently.

You can use sun dried tomato pesto if you like instead of basil pesto - just top the fish fillets with a couple of sun dried tomatoes in place of the basil leaves. Recipe serves 4.

Author: Laura Young.

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170gabout 6 oz (5.99641 oz based on 0.035273 ounces in a gram)
220C425F / Gas Mark 7


Published: June 20, 2012
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Published by Starsol