Monkfish with Garlic and Fino

Rape al ajillo

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

The classic Spanish way of cooking meat ‘al ajillo’ (with lots of garlic and wine) is also delicious with fish, especially monkfish.


  • 4 tablespoons olive oil
  • 8 garlic cloves, peeled
  • 4 trimmed monkfish fillets, about<


In a large, heavy saucepan, heat the oil over a low to medium flame and gently fry the garlic until pale golden all over. Remove with a slotted spoon and set aside. Now turn up the heat and add the monkfish, seasoned with a little salt and pepper. When one side has browned slightly, carefully flip over on to the other side and fry for another minute before adding back the garlic followed by the