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Roast Stuffed Monkfish with Saffron, Lemon, Tomato & Capers

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 Hey everyone, Bryon here!

This recipe is my all-time favorite way to do Monkfish so far, and while the recipe might seem intimidating, it comes together quite quickly and easily for a great main dish!

Roast Stuffed Monkfish with Saffron, Lemon, Tomato & Capers
Recipe Type: Dinner
Cuisine: English
Author: Rick Stein
Prep time:
Cook time:
Total time:
Serves: 2-4
A delicious use of Monkfish, or large Cod, easy to make and low prep and cook time
Ingredients
  • 3lb Monkfish Tail
  • 1 Tablespoon Black peppercorns, coarsely crushed
  • 1 tablespoon roughly chopped thyme
  • 1 tablespoon Maldon sea-salt flakes
  • Salt and freshly ground black pepper
  • For the stuffing:
  • A good pinch of saffron strands
  • 2 oz can anchovy fillets in oil, drained
  • 1/2 Perserved lemon, cut into thin slices (Can use 1/2 Lemon sliced)
  • 1 Roasted Red Pepper, seeded and torn into wide strips
  • 4-5 Sun dried Tomatoes, drained and thinly sliced
  • 2 tablespoons olive oil.
  • For the sauce:
  • 6 fl oz. Fish Stock, or Clam juice
  • 2 tablespoons extra virgin olive oil
  • 1/2oz butter (I use unsalted)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon capers in brine, drained and rinsed
Instructions
  1. ) Preheat oven to 400 degrees
  2. ) To remove bone from monkfish tail, but still keeping the fillets attached, put the fish on a board with the bone sticking out more facing upwards. Carefully cut along either side of the bone, keeping the fillets where you can on the underside. Trim any excess membrane away from the outside of the fillets.
  3. ) Season the cavity of the fish from which the bone was removed with a little salt and pepper. Lay anchovy fillets at regular intervals along the cut face of the fillet, followed by lemon slices, pieces of roasted red pepper, and finally the sun dried tomatoes. Sprinkle over the saffron water and a little olive oil then bring the sides up together so that you can trap all the stuffing in place. Tie fish at 1 inch intervals along the length with fine string.
  4. ) Sprinkle the crushed black peppercorns, thyme and sea salt over the base of a small roasting tin. Add the monkfish and turn it over in the mixture so that it takes on an even coating. Now then right-side up again and sprinkle over the rest of the olive oil.
  5. ) Roast the monkfish for 25-35 minutes, then remove from the oven and transfer to a serving plate. Slice it across, between the pieces of string, into 1 inch thick slices. Keep warm while you make the sauce.
  6. ) Place the roasting tin over a medium heat and add fish stock. Bring to a boil, scraping all the bits and pieces from the bottom of the tin as you do. Strain the juices into a small pan or pot and add any juice from the serving plate, plus the extra virgin olive oil, butter,and lemon juice. Bring to boil and leave it to boil vigorously for about four minutes, until it has reduced and emulsified. Remove from heat and stir in parsley, capers, and half a teaspoon of salt. Spoon the sauce over fish and serve!