roast monkfish with garlic and onion
 
 

Lindsey Bareham

For this stunning recipe, monkfish fillets are spiked with garlic in the same way as you might prepare a joint of lamb. Don’t be shy about this — monkfish can soak up quite a lot of garlic before you will notice any effect. The fish is laid over very finely sliced onions, ending up tender and succulent, the onions juicy and sweet. All you need with this is a lemon wedge to squeeze over the top but game chips or frozen skinny chips tossed with chives go exceptionally well.

serves 4, prep 20 min , cook 30 min

4 monkfish tail fillets, approx 250g each
2 garlic cloves
3 tbsp olive oil
4 small onions
best olive oil, for serving
lemon wedges to serve

Heat the oven to 200C/gas 6. Remove any trace of the membrane covering the monkfish. Slice the garlic in very thin rounds. Using a small sharp knife, make several slashes in the monkfish and push in the garlic. Use 1 tbsp of the oil to smear all over the fish. Set aside.

Generously smear a shallow roasting tin with some of the oil. Peel the onions and slice them very thinly. Spread out in the tin to make a bed for the monkfish and lay the fillets on top, lining them up side by side. Season with salt and pepper and splash with the remaining olive oil. Cook in the oven for 25 min until the fish is cooked through and the onions tender and browned slightly at the edges. Serve with a splash of your finest olive oil.