Roast monkfish with crushed potatoes, olive oil, and watercress


by: Texan

This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.


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serves: 4

2 pieces (12-oz/350-g) of prepared thick monkfish fillet

1 1/2 lb (750 g) new potatoes (scraped clean)

2 tablespoons olive oil

1/3 cup (85 ml) extra virgin olive oil (plus extra for serving)

1/2 cup (50 g) watercress sprigs (very roughly chopped)

Balsamic vinegar, Maldon sea salt flakes, and coarsely crushed black pepper, for serving

Nutrition Facts
Roast monkfish with crushed potatoes, olive oil, and watercress

Servings Per Recipe: 4

Amount per Serving

Calories: 402

  • Total Fat: 26.2 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 21.3 mg
  • Sodium: 45.6 mg
  • Total Carbs: 26.8 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 2 g
  • Protein: 15.3 g

how is this calculated?

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1.  First, remove the skin from the monkfish tail: Put the monkfish tail belly-side down on a board. Release some of the skin at the wider end of the tail and pull back so that you can get a sharp, flexible-bladed knife underneath to cut through the fine dorsal spines.

2.  Grab hold of the wider and of the tail in one hand and the skin in the other, and briskly pull the skin away, down over the tail.

3.  Remove the two fillets by cutting along either side of the thick backbone using a sharp, thin-bladed, flexible knife, keeping the blade as close to the bone as you can.

4.  Pull off the thin membrane that encases the fillets, releasing it with the knife where necessary.

5.  Cut the fillets across into thin slices and put them into a large, shallow dish.

6.  Preheat the oven to 400°F (200°C). Season the monkfish with some salt, then set it aside for 15 minutes.

7.  Cook the potatoes in well-salted boiling water until tender. While the potatoes are cooking, heat the 2 tablespoons of olive oil in a large frying pan that can be transferred to the oven. Pat the monkfish dry on paper towels, add to the pan, and sear for 3 to 4 minutes, turning it three or four times, until nicely browned on all sides. Transfer the pan to the oven and roast for 10 to 12 minutes, until the fish is cooked through but still moist and juicy in the center. Remove from the oven, cover with foil, and set aside for 5 minutes.

8.  When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.

9.  Season the potatoes and add any juices from the fish. Add the watercress and turn over gently until the watercress is well mixed in.

10.  To serve, cut the monkfish across into thick slices. Spoon the crushed potatoes onto four warmed plates and put the monkfish on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. Do the same with the balsamic vinegar, then sprinkle around a few sea salt flakes and coarsely crushed black pepper.

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