Monkfish Osso Buco-style

Rich Mediterranean ingredients work well together in Michel Lemoine's version of a classic dish
By Michel Lemoine
Monkfish Osso Buco-style
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 large cloves garlic, finely chopped
  • 1 handfuls flat leaf parsley, chopped
  • 6-8 tbsp olive oil
  • 1 shallot, finely chopped
  • 4 plum tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp anchovy paste
  • 175 ml white wine
  • 12 x 100 g monkfish steaks on the bone
  • 1 lemon, grated zest
  • freshly ground salt and black pepper
  • lemon wedges, to serve


1. Pre-heat oven to 170C/gas 3. Combine the garlic and parsley in a small bowl and set aside. Pour enough olive oil into a casserole pan, which should be large enough to hold all fish steaks - they will be cooked upright in the pan.

2. Add the shallot to the warm olive oil and soften for 5 minutes befire increasing the heat and frying until golden.

3. Add the tomatoes, tomato puree and anchovy paste and continue cooking for 5 minutes. Pour in the wine and cook down until reduced by half.

4. Sprinkle over the garlic and parsley, and add the fish steaks to the pan, arranging them so they stand upright in the pan.

5. Cover the casserole and cook in the oven for 25 minutes - until the dish is tender and the sauce thickened. Check the casserole half way through cooking - if you need more liquid, add a dash of water.

6. Remove the fish casserole from the oven, and arrange the fish on each of the plates. Put the casserole back onto a medium heat on top of the stove, add the lemon zest and remaining parsley and garlic, and simmer for 2-3 minutes.

7. Spoon the juices over the fish and pass around lemon wedges.

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