Poached monkfish with tomato salsa

A chunky, fresh salsa compliments Rachel Allens poached monkfish beautifully
By Rachel Allen
Poached monkfish with tomato salsa
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the fish

  • 450 g monkfish tails, filleted and trimmed of skin and membrane

For the salsa

  • 3 large ripe tomatoes, or 20 cherry tomatoes, cut into 1cm pieces
  • 2 tbsp finely chopped red onions
  • 3 tbsp extra virgin olive oil
  • 2 tbsp chopped coriander, or parsley
  • 1 tbsp sherry vinegar, or balsamic vinegar
  • 50 g hazelnuts, peeled, toasted and chopped

Tips and Suggestions

If you want to keep the monkfish warm for a short while before serving, remove the fish but dont drain the boiling water from the saucepan. Turn the lid upside down over the pan (off the heat), place a double layer of kitchen paper on the flat, upturned lid and sit the cooked monkfish on top.


1. Cut the monkfish into 1cm slices and refrigerate in a covered bowl until needed.

2. For the salsa: mix the tomatoes, onion, olive oil, coriander or parsley, vinegar and half the hazelnuts in a bowl, then season to taste with salt and pepper.

3. For the fish: bring 1.2 litres of water to the boil in a large saucepan and add the salt. Drop the monkfish in and simmer very gently for 45 minutes or until completely white and no longer translucent.

4. Drain well and place on kitchen paper to dry. Arrange on warmed plates and drizzle over some of the salsa, then scatter with the remaining hazelnuts and serve immediately.

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