Name: Monkfish pan-fry recipe
Yield: Serves: 4
Ingredients: 1tbsp olive oil; 1-2 cloves garlic, peeled and crushed; 125g (4oz) chestnut mushrooms, sliced; 2 monkfish fillets, about 275g (9oz) total weight; Salt and freshly ground black pepper; 1 small slice white bread, torn into small pieces, about 30g (1oz); About 30g (1oz) Cheddar cheese, grated; 6 baby plum tomatoes, halved; 2 spring onions, trimmed and cut into short lengths; Chopped fresh parsley, optional

By GoodtoKnow

published 15 November 2009

in Recipes

Topped with breadcrumbs and cheese and served with garlicky chestnut mushrooms, these monkfish fillets make a quick, easy dinner.

Ingredients

1tbsp olive oil
1-2 cloves garlic, peeled and crushed
125g (4oz) chestnut mushrooms, sliced
2 monkfish fillets, about 275g (9oz) total weight
Salt and freshly ground black pepper
1 small slice white bread, torn into small pieces, about 30g (1oz)
About 30g (1oz) Cheddar cheese, grated
6 baby plum tomatoes, halved
2 spring onions, trimmed and cut into short lengths
Chopped fresh parsley, optional

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Method

Set the grill to high. Heat oil in an ovenproof frying pan. Fry garlic and mushrooms for about 3 mins until softened.
Push the mixture to one side of the pan, add the fish, skinned-side down, season and cook for 3 mins.
Sprinkle fish with the bread and cheese, add the tomato and spring onion to the pan, then put it under the grill, not too near the heat source, for about 5 mins, until the crumbs and cheese are browned. Sprinkle with parsley, if liked. (Not suitable for freezing).

Top Tip for making Monkfish pan-fry

Woman's Weekly cookery editor Sue McMahon says: No need to turn the fish over in the pan, it doesn’t take long to cook.

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