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Italian Style Oven Roasted Monkfish

Chef Brian JohnsonThis recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"This authentic Italian style recipe was developed to reflect the flavors of Italy and their use of the fish monkfish. Rich in aromatic flavors and lower in fat than many of fish recipes this is a real winner".


2 pounds of monkfish (cut into medallions)
2 large Idaho potatoes
4 large shallots
4 large Roma tomatoes
1 cup of fennel bulb (julienne)
2 tablespoons of fresh minced garlic
1 teaspoon of fresh minced thyme
1 teaspoon of fresh oregano
3 tablespoons extra virgin olive oil
1 tablespoon of sea salt or kosher salt
pinch of ground black pepper
1 lemon cut into quarters for garnish

  • Preheat an oven to 375º.
  • Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve.
  • Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water
  • Remove the stems from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve.
  • Peel the shallots and slice then into thin strips and reserve.
  • Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces.

Assemble The Dish:

  • Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil.
  • Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use.
  • Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly.
  • In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil.
  • Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish.
  • Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is all right.
  • Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375º oven for 20 minutes or when the internal temperature reaches 150º (fish needs to cook to an internal temperature of 145º).

Serves 4

Chef Brian Johnson