Monkfish Recipes

Monkfish and Vegetable Pasta Salad recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

This flavourful pasta salad is an excellent picnic dish - it's also perfect for lunch. It's also pretty cheap to make too - aside from the monkfish, the rest of the ingredients could easily be found in your kitchen cupboard or larder.


  • 450g monkfish, skinned and boned
  • 4 peppers of different colours
  • 3 courgettes
  • 2 aubergines
  • 450g dried pasta
  • 50g can anchovies
  • Juice and rind of 1 lemon
  • 6 tbsp. capers, drained
  • 150ml extra-virgin olive oil
  • 90ml balsamic vinegar
  • Salt and pepper


  1. Preheat the oven to 200C. Chop the peppers in half and remove the seeds and pith, then chop. Slice the courgettes and aubergines. Spread the veggies over a baking tray and sprinkle with 3 tbsp. oil and 3 tbsp. vinegar. Toss to coat, season and roast for 20 minutes.

  2. Add the fish, tossing to coat with all the cooking juices, and bake for another 10 minutes. Once cooked, leave to cool.

  3. Cook the pasta according to packet instructions in boiling salted water until tender.

  4. Mince the anchovies. Stir together the rest of the oil, balsamic, lemon rind, lemon juice, capers and anchovies. Pour over the cooked pasta. Add the cooked veggies and fish and toss to combine all ingredients. Serve.

You can use red wine vinegar in place of the balsamic vinegar or a flavoured olive oil in place of the regular olive oil.

Author: Laura Young.

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450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
150mlabout ¾ cup (0.634 cups based on 236.59 mililitres in a US cup)
90mlabout ½ cup (0.3804 cups based on 236.59 mililitres in a US cup)
200C400F / Gas Mark 6


Published: June 20, 2012
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