Baked monkfish

The monkfish is found in the Mediterranean as well as the North Sea, the Atlantic Ocean and the Black Sea. Its meat is lean and delicate taste and is ideal for various types of recipe: you could try monkfish stew, monkfish as a pasta sauce or, as we present here, baked monkfish which is particularly tasty and easy to prepare. This baked monkfish is combined with the simple flavour of potatoes, onions and tomatoes, for a delicious main course or even as a single course fish supper. You could make it for a dinner with friends and family and impress them this succulent fish; it's also great for children who, with this particular combination of ingredients, will eat the potatoes which they adore, accompanied by some healthy fish rich in nutrients. So let's get to work and make this superb monkfish with the help of the photo gallery – it will be a breeze!

Descale and clean the monkfish, add salt and fill it with herbs. Cut the tomatoes into chunks and dice the potatoes and add salt. Oil everything well and let it stand for half an hour to develop the flavours. Bake at 180°C degrees for 90 mins.

Easy Baked Monkfish Tail Recipes

Monkfish Tail Baked with Potatoes

Monkfish, also known as “lotte” in French or "baudroie," is a delicate fish ideal for baking, offering a firm texture and a slightly sweet flavor. A popular dish is monkfish tail baked with potatoes. To prepare this easy yet flavorful dish, preheat the oven to 180°C. Season the whole monkfish tail with salt, pepper, and herbs such as thyme, rosemary, or parsley. Place it in an oven-safe dish with sliced potatoes and a drizzle of olive oil. Bake for about 25-30 minutes, turning the potatoes halfway through for even cooking. The result is a baked monkfish tail that is golden, tender, and pairs perfectly with roasted potatoes.

Monkfish Tail in Parchment

For a lighter variation, try preparing baked monkfish tail in parchment. This method helps to lock in moisture and flavor. Simply wrap the monkfish and vegetables like cherry tomatoes or zucchini in parchment paper with olive oil, garlic, and herbs. Bake for 20-30 minutes at 180°C, and enjoy a tender, juicy fish with minimal cleanup. This method is also excellent for frozen monkfish tails.

Baking Time and Techniques

The cooking time for monkfish tail in the oven varies depending on the size of the fish, but typically ranges from 20 to 30 minutes at 180°C. To avoid drying out the fish, regularly check its doneness by inserting a knife into the thickest part of the tail. If it glides in easily and the flesh is opaque, the fish is ready. For a richer flavor, consider making gratin monkfish tail by topping it with breadcrumbs and Parmesan cheese for the last 10 minutes of baking.

Monkfish with Cream or Potatoes

For a comforting, luxurious dish, try monkfish tail baked with cream. After seasoning, pour a mixture of fresh cream, garlic, and white wine over the monkfish before baking. Another variation includes baked monkfish tail with potatoes, where the cream sauce binds the fish and potatoes for an indulgent meal. Both recipes are excellent served with steamed vegetables or rice.

What is Monkfish?

Monkfish is a bottom-dwelling fish found in the Atlantic and Mediterranean, prized for its lobster-like taste and firm flesh. It’s perfect for a range of recipes, whether baked with potatoes, vegetables, or wrapped in parchment.