Medallions of Monkfish With Steamed Vegetables

There is nothing better than a lovely recipe based on fresh fish, cooked in a simple way and with no special sauces. The beauty of fish is just this: that it is at its best if prepared simply, allowing the aroma and flavour of the fish itself to be the real stars! Today we offer a recipe for medallions of monkfish with steamed vegetables, a main course dedicated to lovers of fish, obviously, but also to many others. It is perfect for those who want to eat a low calorie diet and to lose weight, or for those who simply pay close attention to what they eat, and know that eating fish is good for your health. Finally, this recipe, being nutritious and virtually fat-free, it is also great for your kids! So make it for your children by all means, but take care to prepare each portion yourself and remove any bones: a little bit of advice that is true for any fish you serve up to children.


  • monkfish 600 grams
  • carrots A carrot
  • celery A celery stalk
  • ginger A slice of ginger
  • basil 10 basil leaves
  • white wine 1 tablespoon of basil leaves
  • extra virgin olive oil 40 millilitres
  • parsley
15 minutes Total time
5 minutes Active time
Serves 2 persons
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Clean the fish and cut it into medallions. Arrange on a plate and marinate with the wine, ginger and parsley. Clean the carrot and celery, cut them into julienne strips and blanch them. Place the fish in a steamer with some salt and pepper and cook for 4 minutes. Place the vegetables in the marinade dressing with the chopped basil.

If possible, buy a whole monkfish. Just by looking at its head you can tell if it’s fresh or not. Then you use the tail for your recipes - steamed, baked or grilled - while the head is used to make a fabulous soup.
Monkfish live in both the Atlantic and the North Sea, and in the seas surrounding Italy such as the Adriatic or close to the coast of Sicily. It can grow to a considerable size: suffice it to say that specimens have been caught up to two metres long!

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