Name: Baked monkfish with lemon and leek
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 monkfish tail, skinless and bone-in; 1 leek; 1 lemon; 1 knob of butter or 1 tsp olive oil; 1 tbsp chopped dill or chive; Salt & pepper

Baked monkfish with lemon and leek

16 Jul 2019

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

I love the texture of monkfish - it can be put on skewers, stir-fried, baked and grilled. The other day I made this super easy monkfish in a parcel with lemon and leek. I baked it in the oven, but it could also be cooked on a BBQ (with a lid), so it’s ideal for summer parties. If you want to make it extra special, instead of leek, cook it with samphire. Serve it with new potatoes or a mash and steamed/grilled vegetables or a green salad.

Ingredients

1 monkfish tail, skinless and bone-in
1 leek
1 lemon
1 knob of butter or 1 tsp olive oil
1 tbsp chopped dill or chive
Salt & pepper

Instructions

Preheat the oven to 180 C degrees or heat your BBQ.
Cut out a large piece of foil - big enough easily to wrap the fish.
Cut a slightly smaller piece of baking paper and put this on top of the foil.
Cut the leek an lemon into 1 cm thick rings and layer them in two rows in the middle of the baking sheet. Place the fish on top.Season with salt and pepper. Drizzle with the oil, or crumble the butter all over the fish.Scatter the herbs on top.
Wrap the fish, making a tight parcel - no liquid should be able to escape and the foil shouldn't touch the fish.
Put the parcel on a baking tray and bake for 20 minutes. Alternatively put the parcel on the BBQ ( not on direct flames), and cook over low heat for approx. 25 minutes.
Carefully unwrap the fish and serve warm with the leek and cooking jus.