Monkfish With Fresh Herbs

Monkfish with Fresh Herbs

Serves 4

This recipe was sent in by Fish Society member, Brian Arthur. That h-u-g-e helping of herbs imparts a fantastic flavour.


  • 4 pieces of monkfish fillet, 150g/5-6 oz each
  • 150 ml/ 6 fl oz olive oil
  • 16 tbsp in total chopped mixed fresh herbs: eg dill, basil, thyme, marjoram
  • 2 crushed garlic cloves
  • 150ml/6 fl oz melted butter
  • Salt and black pepper
  • Garnish of parsley sprigs


  1. Marinate the fish in the olive oil, herbs, garlic and a little salt and pepper for one hour.
  2. Place the herb coated fillets under a medium high grill for three minutes on each side, continually basting with the marinade and watching to ensure the herbs do not burn.
  3. Rest the fish in a hot oven for 4-5 minutes to complete the cooking.
  4. Arrange on a hot serving dish, garnish with the parsley and melted butter.
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