Roast Monkfish Tails



  1.  Trim the fish tails and leave in the bone
  2. Heat oil then colour the tails gently all round
  3. Take from the heat and add butter, lemon juice, thyme and garlic
  4. Baste the fish then put into the oven 180 x and cook for approx. 5-6 minutes
  5. Take out of the oven and then take the fish out of the pan, cover and keep warm
  6. Add the white wine, 1oz shrimps, lemon juice and cream and bring to the boil
  7. When starting to thicken strain into a clean pan
  8. Add the rest of the shrimps, mustard and chives and warm gently
  9. Serve with the fish and saffron potatoes

Saffron Potatoes:

Cook peeled new potatoes in boiled salted water and take out and drain. Melt the butter, add saffron, add potatoes, then season and serve with fish.


Prep time:

Cook time:

Serves: 4

  • 4 x baby monkfish tails

  • 1tbsp oil

  • 1oz butter

  • Juice of ½ lemon

  • 4 sprigs thyme

  • 1 crushed clove of garlic

  • 4oz peeled brown shrimps

  • ½ pt. double cream

  • 2tbsp dry white wine

  • ½ tsp. Dijon mustard

  • 2tbsp chopped chives

  • Salt & pepper

  • Juice of ½ lemon

  • 12 new potatoes

  • Pinch of saffron

  • 2oz butter