Monkfish Steamed in its Own Juices with Tomato and Dill

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is another 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.


  • 675 g monkfish tail
  • 2 very ripe tomatoes, peeled, seeded and flesh cut into 7mm dice (concassé)
  • salt, freshly ground pepper and sugar
  • 30 g butter
  • 1 small, very finely chopped shallot
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped parsley

1 × 35cm sauté pan or frying pan with a lid


Trim the monkfish tail of all skin and membrane. Cut the flesh into 7mm collops.

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

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 dill and parsley. 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 about 8 minutes. 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.