Roast stuffed monkfish with saffron, lemon, tomato, and capers


by: Dina

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


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serves: 6

1 (3-lb/1.5-kg) monkfish tail (skinned)

1 tablespoon black peppercorns (coarsely crushed)

1 tablespoon roughly chopped thyme

1 tablespoon Maldon sea salt flakes

Salt and freshly ground black pepper


large pinch of saffron strands

2 oz (50 g) can anchovy fillets in oil (drained)

1/2 Preserved Lemon (cut into thin slices)

1 Roasted Red Pepper (seeded and torn into wide strips)

4-5 in sun-dried tomatoes oil (drained and thinly sliced)

2 tablespoons olive oil


3/4 cup (175 ml) Fish Stock

2 tablespoons extra virgin olive oil

1 tablespoon (15 g) butter

1 tablespoon lemon juice

1 tablespoon chopped flat-leaf parsley

1 tablespoon capers in brine (drained and rinsed)

Nutrition Facts
Roast stuffed monkfish with saffron, lemon, tomato, and capers

Servings Per Recipe: 6

Amount per Serving

Calories: 327

  • Total Fat: 17 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 70.4 mg
  • Sodium: 518.1 mg
  • Total Carbs: 5.1 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 1.1 g
  • Protein: 37.2 g

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1.  Preheat the oven to 400°F (200°C). Mix the saffron for the stuffing with 2 teaspoons of warm water and set to one side.

2.  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.

3.  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.

4.  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.

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

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

7.  Season the cavity of the fish from which the bone was removed with a little salt and pepper. Lay the anchovy fillets at regular intervals along the cut face of each fillet, followed by the slices of preserved lemon, pieces of roasted red pepper, and, finally, the sun-dried tomatoes. Sprinkle with the saffron water and a little of the olive oil, then bring the sides up together so that you trap all the stuffing in place. Tie the fish at 1-inch (2.5-cm) intervals along its length with fine string.

8.  Sprinkle the crushed black peppercorns, thyme, and sea salt over the bottom of a small roasting pan. Add the monkfish and turn it over in the mixture so that it takes on an even coating. Now turn it right-side up again and sprinkle with the rest of the olive oiI.

9.  Roast the monkfish for 25 minutes, then remove from the oven and transfer to a serving plate. Cut it across, between the pieces of string, into slices 1 inch (2.5 cm) thick. Keep warm while you make the sauce.

10.  Place the roasting pan over a medium heat and add the fish stock. Bring to a boil, scraping up all the bits and pieces from the bottom of the pan as you do so. Strain the juices into a small pan and add any juices from the serving plate, plus the extra virgin olive oil, butter, and lemon juice. Bring to a boil and let boil vigorously for about 4 minutes, until it has reduced slightly and emulsified. Remove from the heat and stir in the parsley, capers, and 1/2 teaspoon of salt. Spoon the sauce around the fish and serve.

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