I’ve opted to serve this caponata with some chunky pieces of monkfish on the bone to stand up to the robust nature of the stew. Cooking fish on the bone has plenty of benefits, producing a more ...

glassy membrane that needs to be pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan ...

Looking for a versatile and delicious ingredient for your recipes? Monkfish is your best ally! With its white, firm meat, it's perfect for replacing lobster in any dish, from a classic bisque to a ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. For the aubergine, preheat the oven to 180C/350F/Gas 4.

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...

Cook for 5 minutes, keeping them moving in the ... Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil.

This sheet pan teriyaki salmon and veggie recipe will be your new go-to on busy nights. A fabulous homemade teriyaki sauce is ...