Lemongrass monkfish with aubergine mash recipe

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serves: 4
Skill: easy
Cost: not
Prep: 15 min
Cooking: 1 hr
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  • The gentle flavours of the lemongrass work brilliantly with the rich aubergine and anchovy mash, creating an impressive fish dish


    • 3tbs olive oil2 sticks lemongrass, outer layers removed, finely diced
    • 1 lemon, zest and juice
    • 4 monkfish fillets, skinned
    • Aubergine mash:
    • 4tbs olive oil
    • 3-4 cardamom pods, crushed
    • 4 aubergines
    • 2 anchovy fillets
    • 1tsp (1 clove) garlic
    • Pinch of cumin seeds


    • Pre-heat the oven to 200ºC/400ºC/gas 6.

    • Mix 2tbs olive oil, the chopped lemongrass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 mins.

    • Heat the remaining oil in a frying pan. Once it’s hot, add the fish and brown lightly on both sides.

    • Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven for 10-15 mins.

    • Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 mins. Do not allow to boil. Strain and set aside.

    • Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 mins, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin

    • Seeds. Season well and refrigerate until cold.

    • Serve the cooked monkfish with a spoonful of aubergine caviar.

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