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Roast Monkfish with Crushed Potatoes, Olive Oil and Watercress

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


2 x 350 g (12 oz) pieces of prepared thick monkfish fillet
750 g (1 1/2 lb) new potatoes, scraped clean
2 tablespoons olive oil
85 ml (3 fl oz) extra virgin olive oil, plus extra to serve
50 g (2 oz) watercress sprigs, very roughly chopped
Balsamic vinegar, Maldon sea salt flakes and coarsely crushed black pepper, to serve


  • Preheat the oven to 200°C / 400°F / Gas Mark 6. Season the monkfish with some salt and set it aside for 15 minutes.
  • Cook the potatoes in well-salted boiling water until tender. While the potatoes are cooking, heat the 2 tablespoons of olive oil in a large, ovenproof frying pan. Pat the monkfish dry on kitchen paper, add to the pan and sear for 3 - 4 minutes, turning it 3 or 4 times, until nicely browned on all sides. Transfer the pan to the oven and roast for 10 - 12 minutes, until the fish is cooked through but still moist and juicy in the centre. Remove from the oven, cover with foil and set aside for 5 minutes.
  • When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Season with salt and pepper, add any juices from the fish and the watercress and turn over gently until the watercress is well mixed in.
  • To serve, cut the monkfish across into thick slices. Spoon the crushed potatoes on to 4 warmed plates and put the monkfish on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and some coarsely crushed black pepper.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here