Monkfish with Salsa Verde and Anchovy Potatoes

Fresh herbs and anchovies create a mouth-tingling medley of flavours, making David Massey's monkfish a dish to remember
By David Massey
Monkfish with Salsa Verde and Anchovy Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 800 g monkfish fillets
  • black pepper
  • 1 tbsp olive oil

For the salsa verde:

  • ½ bunch of parsley
  • ½ bunch of fresh mint
  • ½ bunch of dill
  • ½ bunch of chives
  • 1 cloves garlic, minced
  • 1 tbsp anchovy fillets, finely chopped
  • 1 tbsp capers
  • 5 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard

For the anchovy potatoes:

  • 450 g potatoes, diced
  • 4 clove garlic, peeled but left whole
  • 6 tinned anchovies
  • few sprigs of rosemary
  • freshly ground black pepper
  • olive oil, for drizzling


1. Preheat the oven to 190°C/gas 5.

2. To make the salsa verde, place the herbs in a food processor with the garlic, capers and anchovies and pulse until coarsely blended. Transfer to a mixing bowl. Add the oil, stirring constantly, then add the red wine vinegar and mustard. Set aside.

3. To make the anchovy potatoes, place the potatoes in a roasting pan with the garlic cloves and scatter over the anchovy fillets and sprigs of rosemary. Sprinkle with pepper and drizzle with olive oil, then roast in the preheated oven for 30-40 minutes, until golden.

4. About 10 minutes before the potatoes are ready, prepare the monkfish. Season the fish with salt and pepper. Oil a griddle pan and place over a medium heat, then add the fish and cook for about 6-7 minutes, turning.

5. Pile the potatoes on a serving plate and place the monkfish on top. Drizzle plenty of salsa verde over the monkfish and serve.

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