Monkfish Sunday Roast

Tender, toothsome and swathed in creamy gravy, this glorious recipe from Mitch Tonks proves that fish makes a fabulous Sunday roast
By Mitch Tonks
Monkfish Sunday Roast
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 kg monkfish tails, filleted
  • small bunch of rosemary
  • 2 clove garlic, sliced
  • 6 anchovy fillets, halved
  • 4 tbsp olive oil
  • splash of dry white wine
  • 150 ml double cream
  • 1 tbsp capers
  • juice of 1 lemons
  • pinch of sea salt


1. Set the oven to 200°C/gas 6. Lay the monkfish fillets so that the thick end of each fillet sits against the small end of the next one and tie tightly at 3cm intervals with the string.

2. Next make some incisions randomly in the flesh and insert a few slices of garlic, rosemary and anchovy, leaving the rosemary hanging out - do about 10-12 of these, and then put the remaining herbs, garlic and anchovies into a roasting tray big enough to take the fish.

3. Heat the oil in a frying pan. Cook the fish on all sides until golden-brown and transfer to the roasting pan.

4. Add a splash of dry white wine and roast in a hot oven for 10-12 minutes.

5. Remove and rest for a further minute or two and allow juices to run. Place the monkfish on your best serving plate.

6. To make the gravy, add cream to the roasting pan and bring to the boil, add the capers and lemon juice, season with a little salt and pour over the fish.

7. Cut a fillet steak sized chunk for everyone, and serve with all the trimmings.

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