Recipe: Baked Monkfish with Mushrooms and Potatoes

Rating: 4 stars based on 2220 reviews


  • 1 lb Monkfish
  • 4 small red potatoes, cut into cubes
  • 1 cup dried mushrooms
  • ½ cup dry white wine
  • ½ tsp ground ginger
  • 1 Tbsp soy sauce
  • 3 Tbsp butter, melted
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 1-2 cloves garlic, minced
  • Method
  • Heat oven to gas mark 9.
  • Blanch potatoes in boiling water for 5 minutes. Drain.
  • In a small bowl, soak mushrooms in wine for 20-25 minutes. Remove mushrooms discarding tough stems. Mix in ginger and soy sauce to wine. Set aside.
  • Filleting the monkfish tail: cut away the thin membrane covering the outside of the fish; cut along one side of the central bone to remove the fillet; repeat on the other side to release the second fillet.
  • In a large roasting pan, add butter. Mix in potatoes, mushrooms, onion, and garlic. Roast in oven for about 15 minutes.
  • Season Monkfish with salt and pepper. Add fillets to roasting pan placing fillets over potato mixture.
  • Pour wine mixture over fillets.
  • Cover roasting pan and cook 12-15 minutes or until fish flakes easily with a fork.




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