Monkfish with cockles and mussels

Name: Monkfish with cockles and mussels
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; sea salt and pepper; 1 tbsp chopped parsley; 75 g (3 oz) unsalted butter, diced; 125 g (4 oz) fresh mussels, scrubbed and any beards removed; ½ glass of white wine; 1–2 tbsp vegetable oil; 4 monkfish fillets, each about 200 g (7 oz); 150 g (5 oz) fresh cockles or clams, rinsed; 150 g (5 oz) fresh cockles or clams, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

4 monkfish fillets, each about 200 g (7 oz)
1–2 tbsp <

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

If the monkfish pieces are very thick, preheat the oven to 230°C (fan oven 210°C), gas mark 8 and a roasting tin. Whatever their thickness, lightly season the monkfish with salt and pepper. Heat a little oil in a large non-stick frying pan and