Roast Monkfish with Garlic

Serves 2


  • 1kg (2¼lb) of skinned monkfish tail (fillets can be used)
  • 14 large garlic cloves
  • 5ml (1tsp) of fresh thyme leaves
  • 30ml (2tbsp) of olive oil
  • Juice of 1 lemon
  • 2 bay leaves
  • Salt
  • Ground black pepper

Cooking Method

Preheat the oven to 220ºC / 425ºF / Gas Mark 7

Remove any membrane from the tail and cut out the central bone

Peel 2 garlic cloves and cut them into thin slivers

Sprinkle ¼ of these and half of the thyme leaves over the cut side of the fish

Close the fish up using fine kitchen string to tie it up like a boned piece of meat

Pat dry with kitchen paper

Make incisions on either side of the fish and push in the remaining garlic slivers

Heat half the olive oil in a frying pan, which can be safely used in the oven

Once hot place the fish in the pan and brown it all over until it is evenly coloured (approx. 5 minutes)

Season with salt and pepper, sprinkle with lemon juice and the remaining thyme leaves

Tuck the bay leaves under the fish, arrange the remaining (unpeeled) garlic cloves around it and drizzle the remaining oil over the fish and garlic

Transfer the frying pan to the oven and roast the fish until the flesh is cooked through (approx. 20-25 minutes)

Place on a warmed serving dish with the garlic and some green beans

Remove the string and cut the fish into 2cm / ¾” thick slices

Serve with green beans