Monkfish with Greens and Pink Fir Apple Potato

Richard Guest lets the ingredients speak for themselves in this quick and simple recipe for monkfish
By Richard Guest
Monkfish with Greens and Pink Fir Apple Potato
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 tbsp olive oil, for cooking
  • 140 g monkfish tails, cut into 4 pieces
  • 125 ml chicken stock, or vegetable stock
  • 1 pinch Turkish chilli, (dried without seeds)
  • 1 sprig rosemary
  • 2 small florets purple sprouting broccoli
  • 2 turnips, tops only
  • 2 kale, hearts only or sprigs
  • 1 sprig parsley, chopped
  • 2 wild garlic
  • 3 pink fir apple potatoes, pre-cooked and sliced
  • 25 g butter
  • salt and black pepper, to taste
  • leaves mixed cress, for garnishing (optional)


1. Heat the oil in a non-stick frying pan on a medium heat.

2. Lay the fish in the frying pan and fry gently for 5 minutes. Turn the fish over and pour in the chicken stock, chilli and rosemary. Continue cooking another few minutes before removing the fish and transferring to a plate. Stir the butter into the cooking liquid to make the sauce.

3. Drop the vegetables into a pan of boiling water and blanch for 1-1½ minutes. When cooked, drain and serve with the monkfish and its sauce.

Rate This Recipe