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roasted, stuffed monkfish

we’ve not been eating much fish recently, apart from my ever-favourite peppered mackerel (look here for lots of recipe ideas) so I decided to get something different in for easter weekend.

a monkfish tail is what I ended up with and, having been inspired by a rick stein recipe, I removed the bone and stuffed it with pistachio and olive pesto, slivers of sundried tomatoes and finely chopped pieces of preserved lemon peel. I wrapped this in pancetta and roasted it for half an hour on a bed of finely sliced fennel and red pepper.

this waitrose recipe for leek and white bean salad was recommended by a friend and was delicious with the fish, although I swapped the mustards for a bit more of my pesto so that it would have similar flavours. everything worked together really well and was a nice indulgent way to get back into the fish habit.

Reader Comments (2)

Sounds amazing. I can't say I have ever had monkfish but I will keep my eyes open for it.
April 7, 2010 | Unregistered Commenterbellini valli
I so love monfish & this dish looks amazing, Abby!

Georhous & tasty combined flavours!!!

April 11, 2010 | Unregistered CommenterSophie

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