Pepper Crusted Monkfish with Mustard Dill Sauce

A cracked pepper crust adds oomph to monkfish and a creamy dill sauce rounds off this splendid offering from James Martin
By James Martin
Pepper Crusted Monkfish with Mustard Dill Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the fish

  • 500 g monkfish tails, skinned and bone removed
  • 3 tbsp cracked black pepper
  • 1 pinches black pepper
  • 2 tbsp olive oil, for frying

For the sauce

  • 1 tbsp olive oil
  • 1 shallots, chopped
  • 1 clove garlic, chopped
  • 3 tbsp white wine
  • 100 ml double cream
  • 3 tbsp coarse grain mustard
  • 2 tbsp chopped dill


1. Cut the fish into medallions about 2.5cm thick. Season with a little salt and press each medallion lightly into the cracked pepper to coat. Place in the refrigerator.

2. To make the sauce, heat the oil in a frying pan, add the shallot and garlic and fry gently for three minutes.

3. Add the wine and cook until evaporated. Stir in the cream and bring to the boil, then add the mustard and the dill and season to taste. Keep warm.

4. Wipe out the pan with kitchen paper and heat the oil for frying until very hot. Add the monkfish medallions and cook for about two minutes on each side until browned and just firm when pressed. Remove and drain on kitchen paper.

5. Place the medallions on warmed serving plates and spoon the sauce around. Best served with bubble and squeak and a salad of mixed leaves.

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