Monkfish pan-fry recipe

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  • Nut-free
serves: 4
Skill: easy

Nutrition per portion

Calories 265 kCal 13%
Fat 12g 17%
  -  Saturates 4.5g 23%
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  • Topped with breadcrumbs and cheese and served with garlicky chestnut mushrooms, these monkfish fillets make a quick, easy dinner.


    • 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


    • 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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    (97 ratings)
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