Monkfish fillets with summer vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Monkfish is now regarded as a luxury fish - and so it should be. The flesh is firm and lends itself to lots of different cooking methods. You can buy monkfish cheeks - as you might expect, little nuggets of meat from the cheeks of the fish - which would also be perfect for this dish. Pea shoots, also called mangetout leaves, are the really tasty tips of the pea plant, and you can buy them wherever there are good supplies of Oriental vegetables - and sometimes even at better supermarkets.