Baked monkfish with lobster mushrooms

Name: Baked monkfish with lobster mushrooms
Prep time: 40 min
Total time: 40 min
Yield: Serves 2
Ingredients: Sea salt and ground black pepper; Fresh basil, to serve; 15 ml/1 tbsp olive oil; Sea salt and ground black pepper; Zest and juice of 1 lemon; 1 lobster mushroom, chopped finely; 400 g/14 oz piece of monkfish fillet, membrane removed; 1 courgette (zucchini), trimmed and cut into strips lengthways with a vegetable peeler; 1 courgette (zucchini), trimmed and cut into strips lengthways with a vegetable peeler; 1 courgette (zucchini), trimmed and cut into strips lengthways with a vegetable peeler; 1 garlic clove, sliced thinly

Preparation info

Serves
2

Difficulty
Easy
Ready in
40 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Here we pair a mushroom that thinks it’s shellfish with one of the sweetest, fleshiest fish around, monkfish. Packed with fresh flavours of lemon zest, garlic and basil, this courgette-wrapped fish, stuffed with chunky lobster mushroom pieces, is a simple, healthy supper that’s bound to please.

Ingredients

400 g/14 oz piece of monkfish fillet, membrane removed
1 lobster mushroom, chopped finely

Supper
Fish course
Pescatarian
Gluten-free
Summer

Method

Preheat the oven to 200°C/400°F/Gas 6. Cut into the monkfish down the middle, lengthways, to create a cavity. In a small dish, combine the lobster mushroom, lemon zest and juice and garlic, then spoon the mixture into the monkfish cavity.