Sage and Onion Stuffed Monkfish

Prep time: 16-20 minutes Cooking time: 16-20 minutes Serves: 4 Skill level: Competent Cook Recipe by: The Cornish Fishmonger

After special treatment with sweet onions and sage stuffing in the oven, this monkfish becomes extra tender and juicy

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The method

  1. Prepare the stuffing as per the instruction on the pack and allow to cool.
  2. Place the fillets on a chopping board, place them "top to tail" so that there is a thick end and tail end together.
  3. Lay the stuffing mix on top of one of the fillets, cover the stuffing with the other fillet. Tie with string loosely so as not to disturb the stuffing.
  4. Place on an oiled baking tray. Insert the rosemary sprigs under the string ties and season with salt and pepper.
  5. Roast in a hot oven 180C for 10 to 15 minutes; remove when cooked.
  6. Place the monk fish portions on a warm tray. De-glaze the cooking tray with a little white wine and boil away most of the liquid.
  7. Add chopped rosemary and fresh cream; blend in to a sauce. Remove any string from the fish and cut in to slices and dress with some sauce.

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