Baked Monkfish with Roasted Potatos

There is a great little shop in my neighbourhood that sells locally grown and mostly organic produce and meats. I discovered it only a few weeks ago but have thus far enjoyed some fresh tomatoes, carrots and yogurt. Today when I went I saw a beautiful monkfish fillet “ethically caught” in Cornwall and decided to give it a try. I brought it home and the Italian and I found a very simple recipe with potatoes, olive oil and parsley so as not to overpower the flavour of the fish.

Interesting fact about monkfish: the Italian said that in Italy they rarely if ever sell the fish whole because it is so ugly (the head in particular) that no one would buy it. That is why monkfish is always bought in fillet form. You can see a picture I took of a monkfish head while on a recent shopping trip in London’s Borough Market.

Another interesting fact: Monkfish is often compared to lobster tail due to its texture and flavor and has been called “poor man’s lobster” for its comparatively economical price.



  • 1 or 2 monkfish filets
  • 3-4 medium waxy potatoes, cut into thin slices
  • 2 shallots, diced
  • 3-4 garlic cloves, sliced thinly
  • 1 T flour
  • Salt and pepper to taste
  • 1/2 cup chopped fresh parsley
  • 3/4 cup chicken or vegetable broth, or white wine
  • Heat the oven to 400F (200 C)
  • Arrange the potatoes in a single layer in the bottom of a lightly oiled 9 x 13-inch roasting pan. Spread the shallots over the potatoes.
  • Place the filets in the pan.
  • Place garlic slices over the filets.
  • Lightly dust the filets with the flour.
  • Season with fresh ground black pepper and parsley.
  • Add the broth or white wine to the pan.
  • Roast the fish until it easily pulls apart with forks and is no longer opaque inside, about 30 minutes.





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