Monkfish has a wonderful firm, meaty texture, making it a sensible choice to convert any diners who may not normally enjoy seafood. With just one central bone through the centre, there are no fiddly bones to deal with, either. 

This recipe for Monkfish Roast is the perfect alternative to a traditional roast dinner. With a fresh sauce that takes its name from the Italian word for ‘Spring’, this dish embraces everything that is in its prime this season. Enjoy with a glass of good white wine and your special someone. 


  • 1
    Monkfish tail, filleted
  • 1 bunch
  • 2 cloves
    Garlic, sliced
  • 6
  • 1/2 glass
    Dry white wine
  • For the Salsa

  • 4
    Artichoke hearts
  • 1 bunch
    Spring onions, cut on the bias
  • 1 handful
    Sugar snap peas, thinly sliced
  • 1/2
    Cucumber, peeled & thinly sliced
  • 2
    Green pepper, finely chopped
  • 2 tablespoons
    Fresh green peas
  • 2 tablespoons
    Fresh broad beans, blanched
  • 1 tablespoon
    Chopped capers
  • 1 handful
    Gherkins, chopped
  • 1 handful
    Green olives, finely sliced
  • 1 tablespoon
    Chopped fresh herbs (tarragon, mint, parsley & chives)
  • 1/2
    Lemon, juiced
  • A glug
  • A glug
    Olive oil
  • A good pinch
    Sea salt
  • A good pinch
    Freshly ground black pepper


  • Preheat your oven to 220C. 

    Begin by preparing your fish. Make some incisions in the flesh of the monkfish tail and stud with 10 - 12 small pieces of anchovy, garlic and rosemary. Leave the ends of the rosemary hanging out. 

    Into an ovenproof pan drizzle some olive oil, and gently fry the remaining garlic cloves, anchovies and rosemary. Add the fish and sear on all sides until golden brown, then place into the oven to roast for 20 minutes. Once cooked, remove from the oven and leave to rest for 10 minutes before carving. 

    Meanwhile, prepare your sauce. 

    Into a mixing bowl place all of the prepared herbs and vegetables. Mix loosely with olive oil, then add the salt, lemon juice and vinegar until you are happy with the flavour balance. 

    Serve portions of the fish alongside a generous helping of the sauce and fresh lemon slices. 

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