Roast Monkfish with Garlic

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

As fish go, the monk is not high up in the glamour stakes; in fact, it is downright ugly. But God clearly knew what he was doing when he created the flesh – it is absolutely fine. It has the flavour of shellfish – exquisite. If you have a big piece, or tail as it is known, you can roast it as if it were a leg of lamb.


  • 1kg/lb monkfish tail
  • 2 bulbs of plump garlic, as fresh as possible, unpeeled


Skin the monkfish carefully, leaving no trace of the thin membrane under the skin, and remove the central bone.

Peel 2 cloves of garlic and cut into thin slices. Make some incisions in the monkfish and push in the garlic slices. Wrap the fish in the bacon and secure with cocktail sticks.