Monkfish Steamed in its Own Juices with Tomato and Dill


Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This is a superb recipe originally shown to me by Jane Grigson. She used halibut, but we have found that it may be adapted to many kinds of fish, e.g. sea bass, grey sea mullet, turbot or brill.


  • lbs (675 g) monkfish tail
  • 1 oz (30 g/¼ stick) butter
  • salt, freshly ground pepper and sugar
  • 1 tablesp. finely chopped dill
  • 1 tablesp. finely chopped parsley
  • 1 small, very finely chopped shallot
  • 2 very ripe tomatoes, peeled, seeded and flesh cut into ¼ inch (5 mm) dice (concassé)

1 × 14 inches (35.5 cm) sauté pan or frying pan with a lid


Trim the monkfish tail of all skin and membrane. Cut the flesh into ¼ inch (5 mm) collops.

Prepare the tomato concassé, and season with salt, freshly ground pepper and sugar.

Chop the parsley and dill and finely dice the shallot. Grease the base of the sauté pan with half of the butter, scatter with the finely chopped shallot, then arrange the pieces of fish in a single layer. Sprinkle with tomato concassé, chopped parsley and dill. Season with salt and freshly ground pepper. Cut a circle of greaseproof paper to fit inside the pan exactly; smear it with the rest of the butter and place butter side down on top of the fish. Cover with a tight-fitting saucepan lid. Cook on a medium heat for 8 minutes approx. Test, taste, correct the seasoning if necessary and serve right away on 4 hot plates; no garnish is needed.

Serve with a good green salad and perhaps some new potatoes.